In a small bowl, combine the warm milk, yeast and about a teaspoon of the sugar. Set aside in a warm spot and let sit until foamy and frothy, about 10 minutes.

In the bowl of a stand mixer, fitted with the dough hook, combine the flour, milk mixture, sugar, salt, eggs and butter and mix on medium until it comes together. Knead on high for about 8 to 10 minutes, until smooth and somewhat soft. Transfer the bowl to a well-oiled bowl and cover with plastic wrap and a damp kitchen towel. Let rest in a warm spot until doubled in size, about 1½ hours.

Punch dough down and then transfer the dough to a lightly floured work surface. Roll out into a large rectangle about ¼-inch thick. Brush with olive oil and sprinkle with salt and pepper. In an even layer, lay out the sliced cheeses and meats. Roll into a tight long, length wise, and then cut into 12 even pieces. Place on a well greased 9 by 13-inch baking pan. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rest in a warm spot until doubled in size, about 1 hour.

Preheat oven to 350 degrees F. Bake the rolls until puffed and golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly.

Meanwhile, to make the topping, combine all of the ingredients in a food processor and pulse a few times until chunky. Transfer to a large bowl and give it a taste. Adjust seasoning accordingly adding more salt or pepper as needed. The topping can be made ahead and refrigerated for up to 1 week. Serve the warm rolls with a spoon for or two of the olive salad on top. Enjoy!