I have a few jars of olives that I brought here to AZ from Austin, you know, my old company Foods of the Gods. So I took a jar of Provolone Cheese Stuffed Green Olives packed in Shiner Bock Beer. So I thought those would be perfect for stuffing into rolls. They have a spectacular beer flavor and the cheese melts when they are warm and that salty bite of the olives, yummmmmmmy.
So, to start, make a nice stiff whole wheat dough. 3 cups warm water, 2 tablespoons honey, a tablespoon of yeast and a teaspoon of sea salt. Add enough whole wheat flour to make a thick paste. Allow to sit and rise at least 2 or 3 hours. Overnight works as well. This is just to get a lot of the bran saturated with liquid so that you can make a stiffer dough.
Bake at 400 for about 20 to 24 minutes, or until nice and browned. Cool, bag to freeze some. Heat to serve and serve with lots of mustard.