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

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

Combine with the hot water in a small bowl.

In a large bowl, mix together the salt, sugar, 2 cups of flour, and yeast.

Stir the wet ingredients into the dry mixture and mix until combined.

Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if the dough is too sticky.

Shape the dough into a ball.

Lightly coat a large bowl with canola oil, place the dough inside, and turn to coat.

Cover and let rise for 90 minutes, until doubled in size.

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

Cut the dough lengthwise into six 14 × 2-inch (36 × 5 cm) strips, and roll each strip like a cinnamon roll, not too tightly.

Place on the parchment paper.

Repeat with all strips.

Lightly brush the rolls with warm water and sprinkle with coarse sea salt.

Transfer the parchment paper to a large baking sheet and loosely cover with plastic wrap.

Let rise for 40 minutes.

Preheat the oven to 375°F (190°C).

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

Let cool on a wire rack.