Preparation:

1. Combine the yeast with the warm water and a generous pinch of the flour in a 2-cup liquid measuring cup and let it stand until foamy, about 5 to 10 minutes
2. Insert the metal blade in the Cuisinart Food Processor. With the machine running drop the Parmesan cheese through the small feed tube and process 10 seconds to chop.
3. Remove the cheese and reserve. Insert the medium shredding disc and use medium pressure to shred the Provolone cheese. Leave the cheese in the work bowl and insert the metal dough blade.
4. Add the flour, olive oil, salt and dry mustard to the work bowl.
5. Process for 20 seconds to combine. Scrape the sides of the work bowl.
6. Add the cold water to the yeast and stir to combine. With the machine running (use the dough speed if you have it), add the liquid through small feed tube in a slow steady stream, only as fast as the flour absorbs it.
7. Continue processing until the dough cleans the work bowl and forms a ball. With the machine running, add the chopped sun dried tomatoes.
8. Process an additional 45 to 50 seconds to knead the dough. Shape the dough into a ball and coat lightly with flour.
9. Place the dough into a resealable food storage bag, press out the air and seal tightly. Put in a warm, draft-free place and allow the dough to rise until doubled in bulk, about 1 hour.
10. Place the dough on a lightly floured surface and punch down.
11. Divide the dough into 12 equal pieces (about 3.3 ounces/95g each). Let the dough rest 10 minutes. Shape the dough into ovals, about 4-inches in length.
12. Roll each oval in the reserved chopped Parmesan and spread gently. Place the rolls on a parchment lined baking sheet, cover loosely with plastic wrap and let rise, about 30 to 40 minutes, until almost doubled.
13. About 10 minutes before baking preheat the oven to 425°F. Use a serrated knife to score several diagonal slices on each loaf.
14. Bake for 15 to 18 minutes, until the crust is slightly crispy and lightly browned and the rolls sounds hollow when tapped on the bottom.
15. Transfer the rolls to a wire rack to cool. These rolls are best when allowed to cool for 20 minutes before serving.

Makes 12 rolls