• In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together, then form into a ball.
• Place the dough in a greased bowl and cover with beeswax wraps or plastic wrap.
• Allow to rest in a warm place overnight or up to 24 hours.
• Add eggs, baking soda, baking powder, and salt to the bowl, and combine well with your hands.
• Cover it with a tea towel and put it in a warm place for about an hour.
• While the dough is rising, thinly slice and caramelize the onions; this process takes about 45 mins, stirring the onions occasionally.
• In a small bowl, combine room temperature butter and chopped fresh herbs, stirring well.
• Lightly dust the counter with flour, then roll out the dough to about 1/4 inch thickness.
• Add herbed butter to the dough and spread evenly.
• Evenly distribute caramelized onions over the dough, then sprinkle over the 2 1/2 cups of grated cheese.
• Roll the dough up as tightly as you can. Pinch the ends into the main roll.
• Slice to make 12-14 sourdough savory rolls.
• Place the rolls into a well-seasoned 14″ cast iron skillet. Sprinkle with some extra chopped thyme.
• Allow them to rise in a warm spot for about 1/2 hour to 1 hour while your oven preheats.
• Bake them in a 375 degree oven for 20-25 minutes.
• Allow them to cool a bit and enjoy!

To Carmelize Onions

• Slice 5-6 medium sized onions (900g raw onion) thinly.
• Warm oil and butter in pan on medium high.
• Stir to coat onions in the oil. Cook, stirring every few minutes.
• After 15 minutes, sprinkle some salt over the onions (also 1 tsp sugar, if you desire).
• Cook for 30 mins to an hour, stirring them every 1-2 minutes.
• After the first 20-30 minutes, you may want to lower the stove top temperature.
• Allow to sit and then scrape, let them sit, and then scrape... until the onions are a rich brown color.
• Add balsamic vinegar at the end, if you enjoy the extra flavor.