METHOD
1. Add active dried yeast, granulated sugar and water to a clean small bowl
2. Whisk briefly until combined
3. Add egg and buttermilk to the yeast mixture
4. Mix until combined
5. Add all purpose flour and sea salt to a clean medium bowl
6. Mix briefly until combined
7. Transfer yeast mixture to dough
8. Mix until combined
9. Add unsalted butter to the dough
10. Mix until dough forms
11. Knead until elastic - 10 min, dough hook
12. Grease a clean large mixing bowl
13. Transfer dough and cover
14. Let rise large mixing bowl until doubled - 1 hr
15. Add red onion and fresh thyme to a clean medium bowl
16. Add unsalted butter to a clean large cast iron skillet
17. Heat
18. Transfer onion mixture to large cast iron skillet
19. Cook - 30 min, low heat
20. Add nutmeg to the onions and mix
21. Grease a clean round pan
22. Punch down dough
23. Turn out on lightly-floured surface
24. Roll out
25. Add unsalted butter to a clean small bowl
26. Melt - low heat
27. Brush content of small bowl with dough
28. Spread content of medium bowl with dough
29. Season with salt & pepper
30. Roll
31. Cut
32. Arrange dough in round pan
33. Brush content of small bowl with rolls and cover
34. Let rise until doubled - 30 min
35. Pre-heat oven - 190°C
36. Bake until golden brown - 30 min, 190°C
37. Let cool