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Mix together 1 tbsp active dry yeast, 1 cup warm water, and 1 cup bread flour. Cover and proof 45 minutes until bubbly and expanded.
In a large mixing bowl, combine warm milk, sugar, salt, and butter until dissolved.
Add milk mixture to the proofed starter.
Gradually mix in flour, starting with 6 cups, until a soft dough forms.
Knead 8–10 minutes (by hand or mixer) until smooth and elastic, adding flour as needed.
Place dough in a greased bowl, cover, and let rise until doubled (about 1–1½ hours).
Divide dough in half for cinnamon rolls and salami/provolone rolls.
Bake salami rolls at 350°F for 30 minutes, then brush with butter and garlic salt straight out of the oven.