Onion Rolls with Triple Onion Butter

Method

1. 1Deeply caramelize the onionsHeat the olive oil in the cast iron over medium-low. Add the onions and salt and cook low and slow, stirring every few minutes, until mahogany-brown, jammy, and reduced to about ¾ cup, about 45 minutes. Do not stop at golden: this depth is what makes the dish. Stir in the thyme in the last minute. Cool completely and divide in half, one half for the dough and one for the butter.
2. 2Crisp the shallotsIn a small skillet with a thin layer of oil, fry the shallots over medium heat, stirring constantly, until golden and crisp, about 5 minutes. Drain on paper towel and reserve for the butter.
3. 3Bloom the flaxWhisk the flax meal with the warm water and let sit until gelled, about 10 minutes.
4. 4Mix the doughIn a stand mixer with the paddle, combine the brown rice flour, sorghum flour, tapioca starch, potato starch, psyllium, yeast, and salt. Add the oat milk, maple syrup, bloomed flax, and vegan butter. Mix on medium for 4 minutes. The dough will be sticky and batter-like, which is correct for GF.
5. 5Fold in onions and first riseFold half the caramelized onions into the dough by hand. Cover with a damp towel and let rise in a warm spot until visibly puffed by about 75%, about 1 hour.
6. 6Shape the rollsOil your hands and the pan. Divide the dough into 8 equal portions (about 95 g each), roll each into a smooth ball between oiled palms, tucking the edges under, and arrange snugly in the pan so they bake into pull-apart rolls.
7. 7Second riseCover loosely and proof until the rolls have grown together and feel airy when nudged, about 45 minutes.
8. 8BakePreheat the oven to 375°F (190°C). Brush the tops with oat milk and sprinkle with black sesame and a pinch of flaky salt. Bake until deep golden and the internal temperature reaches 205°F (96°C), about 30 minutes. GF bread must be fully baked through or it will be gummy.
9. 9Make the triple onion butterWhip the cultured vegan butter with a hand mixer until light and fluffy, 2 to 3 minutes. Fold in the remaining caramelized onions, the crispy shallots, chives, and flaky salt to taste. Smooth into a serving bowl and finish with chive blossoms if using.
10. 10ServeCool the rolls in the pan 10 minutes, then turn out. Serve warm with the butter at cool room temperature.