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1. Whisk water, yeast, and honey in the bowl of a standing mixer. Add flours and mix on low speed with dough hook until a cohesive dough is formed, about 3 minutes. Cover the bowl with plastic wrap and let sit at room temperature for 20 minutes.
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2. Remove plastic wrap; make a well in the center of the dough and add salt. Knead dough on low speed of your mixer for 5 minutes (scrape down as necessary). Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is too sticky, add 1 to 2 tablespoons flour and continue mixing for 1 minute. Transfer dough to lightly floured counter and pat into a 12x6-inch rectangle. Press olives evenly into the dough.
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Starting at the long side, roll the rectangle into a tight log. With the seam side facing up, roll the log into a coil. Transfer dough, spiral side up, to an oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap. Let the dough rise in a warm, draft-free location until it increases in size by 50 percent, about 1 hour.
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3. Fold the partially risen dough over itself. Turn the bowl 90 degrees; fold again. Turn the bowl again; fold once more. Cover with plastic wrap and let rise for 30 minutes. Repeat folding, replace plastic wrap, and let rise until doubled in volume once more, about 30 minutes.
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4. Transfer dough to a lightly floured work surface, and gently stretch into a 12 by 6-inch rectangle. Divide dough in half, and then cut each half into 8 pieces. Loosely shape each piece into a ball, cover with plastic wrap or kitchen towel, and let rest for 15 minutes. Working with one piece at a time and keeping remaining dough covered with plastic wrap or a kitchen towel, set the dough on an unfloured area of work surface. Loosely cup your hand around the dough and without applying pressure, move your hand in small circular motions to form a smooth, taut round. Repeat with remaining pieces. Arrange shaped rolls on two parchment-lined rimmed baking sheets and cover with plastic wrap. Let rise until doubled in size, about 1 hour (dough is ready when it springs back slowly when pressed lightly with finger).
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Meanwhile, adjust oven racks to the upper-middle and lower-middle positions, and heat the oven to 500 degrees at least 30 minutes before baking.
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5. Spray rolls lightly with water and place baking sheets in the oven. Bake for 5 minutes, spraying rolls with water twice more, and then reduce the oven temperature to 400 degrees. Continue to bake until rolls are deep golden brown, about 15 to 20 minutes, rotating baking sheets from front to back and switching positions from top to bottom halfway through baking time. Transfer rolls to a wire rack and cool to room temperature, about 1 hour.
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(Rolls can be baked, cooled, then wrapped in foil and frozen for up to 1 month. Reheat in a 450-degree F oven for 6-8 minutes.)
