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Stir the yeast and sugar into 1 cup warm water. Let sit for 5 minutes or until puffy.
Add the flours, salt, egg, and water-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Mix on medium-low for 10 minutes. Remove dough hook. Cover with a clean towel and let rise for 1-2 hours or until about doubled in size. It should look puffy.
Heat the olive oil in a medium skillet. Add the beef and stir to break. Sprinkle with a little salt, add the spices cook for 8-10 minutes or until fully cooked through. Remove from heat.
Divide the dough into 8 even sections. (I use a paring knife to cut it in half, then in half again and again, etc to make a pinwheel shape with 8 even triangles.)
Working with one piece of dough at a time, coating with flour as needed if sticky, flatten into a disc that's about 6 inches wide. (It doesn't need to be precise!)
Place 2 heaping tablespoons each cooked meat and cheese into the center and fold in the dough to enclose the fillings. The seams should press and hold together with slightly pressure and a little gentle pressing.
Place roll onto a parchment-lined baking sheet and repeat to make all 8. Set aside and cover with a towel while the oven preheats.
Preheat the oven to 400 degrees F. Bake the buns for 20-22 minutes or until firm to the touch. Let cool slightly and serve warm.