In a bowl, combine fed sourdough starter, flour, honey, water, and melted coconut oil. Mix together, then form into a ball.
Place the dough in a greased bowl and cover with beeswax wraps or plastic wrap.
Allow to rest in a warm place overnight or up to 24 hours.
Add eggs, baking soda, baking powder, and salt to the bowl, and combine well with your hands.
Cover it with a tea towel and put it in a warm place for about an hour.
While the dough is rising, thinly slice and caramelize the onions; this process takes about 45 mins, stirring the onions occasionally.
In a small bowl, combine room temperature butter and chopped fresh herbs, stirring well.
Lightly dust the counter with flour, then roll out the dough to about 1/4 inch thickness.
Add herbed butter to the dough and spread evenly.
Evenly distribute caramelized onions over the dough, then sprinkle over the 2 1/2 cups of grated cheese.
Roll the dough up as tightly as you can. Pinch the ends into the main roll.
Slice to make 12-14 sourdough savory rolls.
Place the rolls into a well-seasoned 14″ cast iron skillet. Sprinkle with some extra chopped thyme.
Allow them to rise in a warm spot for about 1/2 hour to 1 hour while your oven preheats.
Bake them in a 375 degree oven for 20-25 minutes.
Allow them to cool a bit and enjoy!