Prepare the Dough:

1. In a large mixing bowl, combine the water, yeast, sugar, and olive oil. Set aside for 10 minutes, or until the mixture becomes foamy.
2. In a separate mixing bowl, add the flour and salt. Stir to combine.
3. When yeast is foamy, stir in the flour, adding a little at a time until the dough comes together (you may not need all of the flour). It will be slightly sticky and soft at this point.
4. On a lightly floured surface, knead the dough for 8-10 minutes, or until it becomes smooth and elastic. If the dough seems too sticky, add a little more flour, 1 tablespoon at a time.
5. Shape kneaded dough into a ball, then place in an oiled bowl. Cover bowl with a towel and place in a warm spot to rise for 1 hour, or until dough doubles in size.
6. Gently punch down the risen dough. On a lightly floured surface, roll the dough into a rectangle, approximately 12” x 18”.

Make the Pinwheels:

1. Heat oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish.
2. Spread mustard evenly over the dough rectangle, allowing ¼” margin around the edges.
3. Sprinkle brown sugar over the mustard, followed by the shredded cheese and the ham.
4. Starting with the long side of the rectangle, roll the dough up tightly to form a log. pinch the seam together to seal.
5. Cut log into 12 equal slices. Arrange slices in baking dish. Mix together butter and Worcestershire sauce, then brush slices with butter mixture.
6. Bake for 20-25 minutes, or until pinwheels are golden brown.
7. Brush again with melted butter after removing from oven (optional step).
8. Cool for 5 minutes, then serve.