2 T. vegetable or olive oil
1 medium onion, chopped fine
2 1/2 T. sugar
1/4 tsp. salt
1 C. hot tap water
1 T. active dry yeast
1 large egg
1/4 C. grated parmesan cheese
3 T. butter, melted (not margarine) plus more for brushing when baked
3 C. all purpose flour
Heat the oil in a skillet over medium high heat, add the onions, salt and 1/2 T. of sugar. Stir and cook until the onions are golden brown (approx. 10 minutes).
Remove from the heat. In a large bowl add the water and yeast, allow to proof (foam up) for 5 minutes. Whisk in the egg, 2 T. sugar, parmesan cheese and melted butter.
Add the cooked onion to the yeast mixture and combine well.
Using a wooden spoon, stir in the flour 1 cup at a time and after adding the last cup, flour your hands and work the remaining flour into the dough.
Once combined, rub a little oil over the top and cover with plastic wrap (no kneading is done with these rolls).
Place in a warm dark place and allow to rise until double in size (about 1 hour or a little more). Punch down the dough and with floured hands pinch off some of the dough (a little bigger than a golf ball) and roll up. Place in a lightly greased 9x9 pan.
Continue with remaining dough, you should have 12 rolls total.
Cover with a clean dish towel and allow to rise again till doubled in size, about another hour or so. Bake the rolls in a 400 degree oven for 15-17 minutes or until golden brown on top.
Brush with melted butter before serving.