Stuffed stuff Whole Wheat Rolls with stuffing

Was just practicing some bread making skills this fine Sunday afternoon and thought I would make some of these stuffed rolls, sort of a practice for the Stuffed Stuff Class this Saturday the fifth.  I have been making these little rolls for about twenty years now and am always amazed at how fun they are, and how delicious.  These have two different stuffings, one is caramelized onions, black forest ham and swiss cheese.  The other larger ones are for me and they are onions, jalapenos, thinly sliced cabbage, diced tomatoes, lots of my Roasted Garlic and Italian Spices.  I start with just a regular all whole wheat bread dough and then go from there.  I find that lately I have been making a sponge a couple hours before I actually start the bread and that seems to make a much softer loaf of bread.  So, to that end, here is the recipe.  In a large bowl, place 3 cups warm water.  Add a teaspoon of yeast, a tablespoon Organic Evaporated Cane Juice and 3 cups freshly ground whole hard white wheat.  Mix well and set in an out of the way place.  Let stand at least two hours.  Dump the whole bowl into your mixer along with a 12 ounce bottle of warm beer, I just happened to have some 1554 in the fridge, so took one out and let stand awhile.  Then add a teaspoon sea salt, 1/2 cup olive oil, and enough of the whole wheat flour so that it begins to pull away from the sides of the bowl.  Let knead for 9 minutes and it should look sort of like the picture.

Throw the dough into an oiled bowl and cover it, then let it rise for an hour.  Now, cook the ingredients, certainly you don't need to use the same things I did, I have made these with scrambled eggs, italian sausage, strawberry preserves with almond butter, taco filling, spicy black beans, use your imagination.  Now, take out about an ounce and a half of the dough, and onto the oiled surface of your counter, press it out into a circle.  Pile on some of the filling, then pull the edges over and press together to seal

Stick them on a sheet pan with an inch between them and let them rise until they are doubled in size and touching each other.  Bake in 425 oven until browned.  Take them out and enjoy.