Prepare the Basic Sweet Dough according to the recipe.

Cover the dough and refrigerate for 2 to 24 hours, or up to 4 days.

In a medium skillet, melt the butter over medium heat.

Add the chopped onions and ground nutmeg to the skillet.

Saute the onions until they are soft and translucent, about 5 to 7 minutes.

Grease 24 muffin tins and set aside.

Divide the refrigerated dough in half.

Roll each half into a rectangle about 1/2 inch thick (approximately 12 x 16 inches).

Spread each rectangle with 1/4 cup of the freshly grated Parmesan cheese.

Sprinkle 1 cup of the shredded Swiss cheese over the Parmesan.

Distribute half of the onion mixture evenly over the cheese.

Roll each rectangle tightly from the long end, creating a log.

Seal the seam along the length of the roll to prevent unraveling.

Cut each roll into 1-inch thick pieces.

Place the rolls cut side down into the prepared greased muffin tins.

Cover the muffin tins loosely with plastic wrap to prevent the rolls from drying out.

Allow the rolls to rise in a warm place for 45 minutes to 1 hour, or until they have about doubled in size.

Position the oven racks so that they are evenly spaced.

Preheat the oven to convection bake at 375F (190C).

Bake the rolls on the center rack for 15 to 20 minutes, or until they are golden brown.

Remove the rolls from the muffin tins immediately after baking.

Place the rolls on a wire rack to cool slightly before serving.