2 Tablespoons water
1/2 cup dehydrated onion or dried minced onion
3 cups bread flour
2 1/3 teaspoons salt
1/4 cup sugar
3 teaspoons instant yeast
1 cup whole milk plus 1 to 2 Tablespoons if needed
3/4 cup softened butter, divided

Combine water and dehydrated onion; allow onions to soak for 20 minutes or until moistened. Combine bread flour, salt, granulated sugar, and the instant yeast in an electric mixer with dough hook attachment. Mix on low speed for 30 seconds. Add milk, and 1/4 cup of butter. Mix on low speed for 2 minutes until all ingredients are moistened. Add half of the onions and 1 to 2 tablespoons of milk if needed. Increase speed to medium-low and mix until dough forms. Cover bowl with a dry towel dusted with flour and allow the dough to rest for 5 minutes. On a floured surface, roll the dough into a 12 by 9 inch rectangle, and spread the softened butter over one half of the dough. Fold dough in half and gently roll the dough back to a 12 by 9 inch rectangle, being careful not to squish the butter out. Fold the dough in thirds toward the center and roll the dough back to a 12 by 9 inch rectangle. Place dough on a paper-lined plastic tray and refrigerate for 90 minutes. Place dough back on floured surface and fold in half in the opposite direction as before. Roll back into a 12 by 9 inch rectangle. Fold the dough in thirds toward the center and roll back into a 12 by 9 inch rectangle. Place dough back on paper-lined tray, cover, and return to the refrigerator for 2 hours. Preheat oven to 350 F; grease a metal 12-muffin pan. Remove dough from refrigerator and cut into thirds lengthwise. Cut each strip into fourths. Curl each piece of dough into a circle and place in greased pan so that the layered edges are facing up. Sprinkle the remaining onion over the rolls. Place the pans in a warm moist area for 20 to 30 minutes; dough will rise slightly. Bake for 15 to 20 minutes or until goldenbrown. Serve warm with butter.