I use Mary Goldman's recipe for lunchbox onion rolls. She sauteed the onions. I do this without any added liquid and just briefly. I then wait for the second rise (stand mixer for both rises) and add either sharp cheddar or pepper jack once the onions are mixed in. This is a little tricky because the cheese disappears if needed too long so dough should be almost to the tacky point. I let the dough rise again and shape into knots. Press down to flatten, egg wash and seeds then rise a bit and bake. Could scale to any size but usually a 3-4 oz roll. Still came out higher than I'd like. Even so these sold like crazy at our farmer's market! Used to sell as dinner rolls (75 gram) and also burger bun (125 gram) sizes I'm going to try this with your roll out and slice method. Oh, I add some flax meal and wheat bran to the initial mix and let that soak a bit before adding bread flour. I'm intrigued! Thank you for some inspiration.

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