In a small saucepan over medium heat, melt the nondairy butter.

Add the caraway seeds and chopped onion, and cook for 5 minutes, until the onions are tender.

Combine the butter and onion mixture with the hot water in a small bowl.

In a large mixing bowl, combine the salt, sugar, 2 cups (240 g) of the flour, and yeast.

Stir the wet ingredients into the dry mixture.

Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining 1 cup (40 g) of flour a little at a time if the dough is too wet.

Shape into a ball.

Lightly coat a large bowl with oil.

Turn the dough in the bowl to coat it with oil, cover, and let rise for 90 minutes, or until doubled in size.

Prepare two pieces of parchment paper or silicone baking mats (such as Silpat).

Punch down the dough and flatten it onto a piece of parchment paper into a rectangle approximately 14 × 12 inches (36 × 30 cm) and ¼ inch (6 mm) thick.

Cut the dough lengthwise into six 14 × 2-inch (36 × 5-cm) strips with a plastic knife.

Roll each strip into a loose roll, like cinnamon rolls.

Place each rolled strip on the second piece of parchment paper.

Brush with warm water and sprinkle with coarse salt.

Transfer the parchment paper to a baking sheet.

Loosely cover with plastic wrap and let the rolls rise for 40 minutes.

Preheat the oven to 375°F (190°C, or gas mark 5).

Remove the plastic wrap and bake for 16 minutes, or until the rolls sound hollow when tapped on the bottom.

Let the rolls cool on a wire rack before serving.