In a large mixing bowl, whisk together the warm milk, sugar, salt, yeast, and melted butter until incorporated.

Add about 2 ½ cups of flour to start and fold in with a spatula until the dough begins to come together. Knead the dough for about 5 minutes, adding the remaining ¼ cup of flour until a smooth and soft dough forms. Place into a floured or oiled bowl. Cover and let rise in a warm place for 1 hour or until doubled in size.

While the dough is rising, begin cooking the chopped onion with 2 tablespoons of butter, ¼ teaspoon of salt, and pepper. Cover to allow the onions to sweat and cook over medium-low heat, stirring every few minutes until the onions are golden brown. They will reduce quite a bit.

Add the chopped fresh dill, onion powder, and minced fresh garlic and stir while cooking for 1 minute. Transfer to a heat-safe bowl and let cool for 10 minutes before folding in 2 tablespoons of softened butter.

Once the dough has risen, punch down and roll out on a floured surface into a rectangle about 16"X12". Spread the mostly cooled onion and dill mixture evenly onto the dough.

Roll the dough up tightly in a log and slice into 15 rolls using a sharp knife or unfavored dental floss. Arrange in a buttered baking dish. Cover and let rise in a warm place for 30 minutes while you preheat the oven to 375℉.

Once risen, bake in the preheated oven for 15-22 minutes or until golden brown and cooked through. Let cool for at least 15 minutes before serving.