while your yeast is proofing, measure out your flour by sprinkling it into the measuring cup with a spoon and leveling of the top with a straight edge. or if you own a kitchen scale you can consult the ingredient weight chart over at King Arthur Flour. out of curiosity, i sprinkled, then weighed my flour. my sprinkled and leveled cup for the whole wheat flour clocked in a little under the recommended amount, while my sprinkled and leveled cup of bread flour was a little over. in the end i suppose it all evens out.
if you don't have a kitchen scale, don't fret. yeast dough depends on environmental factors and the water to flour ratio may be affected by moisture in the air. when in doubt, for a whole wheat and soft bread dough i always make the dough on the sticky side. whole wheat flour absorbs more water than regular AP flour, so it is easy for dough to become dense, and thus not get a good rise. as the dough rises, the gluten will develop and the water will distribute more evenly. so while it may still be sticky at first, it will be more manageable to handle after it rises and you will be rewarded with a softer bread.
once your yeast looks nice and frothy [after about 10 min], add it to your flour and salt mixture. if you are using an electric mixer, combine the ingredients with the paddle attachment by pulsing, until it starts to come together. at this point adjust the water [or flour] to get a soft, but not too sticky dough. My dough was moist, but not sticky enough that if I touch it with my finger, the dough sticks to it easily.
i like to use a transparent, tall, and straight-sided container to watch my dough rise. [here i just used a plastic pitcher] mark with scotch tape where your dough ends, and you can easily tell when it has doubled. an over-risen dough may puff up in the oven, then crash and become dense. go by how much your dough rises, rather than being a stickler about the time.
while your dough rises, take the time to prepare your cherry tomato "sauce".
your "sauce" mixture should look something like this:
you can see my tape mark if you look closely. it was a hot day and my dough rose a little faster than i expected. so it more than doubled. c'est la vie. scrape it out of the container onto a floured surface and mound it into one piece.
roll out your dough into a rectangle, roughly 14" x 22". leave the dough thicker in the center and thinner on the lengthwise ends. you will be folding the dough over so this will help to keep your rolls even. lay on 4 oz prosciutto, 1 cup fresh, ripped basil leaves, and your tomato sauce mixture.
fold the bottom third over the filling, then the top third over that. pinch the seam to seal the dough, and you are ready to cut your rolls. disclaimer: this is a tad bit messy. just use your sharpest knife, and don't worry about making perfect rolls. they will have character in a 'rustic' sort of way. mark and cut to make 10 slices, and one by one transfer the rolls to a parchment covered baking sheet.
bake the rolls for 25-35 minutes at 425 degrees f.
try to have patience and let them cool slightly before digging in. they are most delicious warm, and you can easily reheat them in the oven or toaster oven later.