In a stand mixer with a dough hook mix together all of the ingredients in step 1, knead for 5 minutes, the dough will be loose and will look like it needs more flour. Cover the dough with a towel and let rest for 1 hour.
After an hour add the ingredients in step 2 to the dough, knead until the dough comes together into a smooth ball. If not all of the flour is combining add a splash of milk or if it’s too wet add a little more flour.
Let the dough rest for 30 minutes, cover with a towel.
On a flowered surface dump out the dough and roll into a large rectangle.
Slather the mustard to all the edges except the top, leave about an inch free of mustard so that you can pinch the seam closed when you roll them up.
Layer the turkey and cheese over the whole surface of the dough, again leaving that 1 inch clear.
Roll the dough up tight, the first part is the hardest and I use my forearm to help hold part of it in place while I roll with the other hand, you may have to press it down to help bend the cheese. Firmly pinch the seam closed.
Slice the log into 12 or 16 portions depending on how large you want your rolls, place them on a greased baking tray and cover with a towel. Let rest for about 30 minutes.
Preheat the oven to 400F.
Bake the rolls for 20-30 minutes depending on their size, you want their tops to be very golden brown. If they are getting color too quickly turn the oven down to 375.
If you are going to wrap these up for lunch, I recommend you let them cool as long as possible before wrapping in tin foil.