In a medium bowl, or a large Pyrex measuring cup, whisk together 1/2 cup of lukewarm milk, 1/2 tbsp sugar, 1 tsp yeast, and 1/2 cup flour.
Keep it in a warm place for 30 minutes or until it doubles in size. If you want to speed up the rising process, heat your oven to 150 degrees Fahrenheit and turn it off right away, place the yeast mixture in the oven.
In the bowl of an electric mixer, pour 1/2 cup of milk, 2 tbsp melted butter, 1 tsp salt, risen yeast mixture, and 2 cups of flour. Using the hook attachment, start off on low speed. Once the dough starts to form slowly pick up speed to medium high. This should take about 5 minutes. If your dough is still sticking to the sides of the mixer bowl after 5 minutes of kneeing, it is too wet and you may need to add more flour. The consistency of the dough my vary depending on the brand of all purpose flour you use. Cover the dough with plastic wrap and let it rise in a warm place for about 30 minutes.
Place the dough on a floured surface and roll it out into a 12x18 inch rectangle.
Spread on the garlic and herb spread onto the dough.
Evenly lay out the provolone cheese, then layer the sliced turkey breast on top.
Roll up the the entire rectangle then cut the dough into 2 inch pieces.
Spray a muffin tin with nonstick spray and place each roll into the tin. You might might end up with a few extra rolls. Just place them on a regular greased cookie sheet.
Let the rolls proof for about 40 minutes before baking.
Preheat your oven to 350 degrees Fahrenheit and bake for 20-22 minutes. Serve warm.