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Directions

Dough Preparation:

1. In the bowl of a standing mixer, add warm water. Sprinkle yeast and sugar over the water, stir until combined, and let stand until foamy (about 5-10 minutes).

2. Mix in 1 cup of flour and kosher salt using a wooden spoon. Gradually add more flour a few tablespoons at a time until a thick, shaggy dough forms. Let rest for 20 minutes.

3. Attach the dough hook and knead on medium speed until the dough is smooth and slightly tacky, about 3 minutes. If sticky, add more flour as needed.

4. Transfer dough to a lightly greased bowl, turn once to coat, cover, and let rise in a cool area until tripled in bulk, about 1.5 to 2 hours. Optionally, punch down and let rise again for an additional hour for better flavor development.

Shaping the Rolls:

1. Line a baking sheet with parchment paper and sprinkle with cornmeal.

2. On a lightly floured surface, divide the dough into 12 equal pieces. Shape each into a tight round ball and place on the prepared sheet, spaced 2 inches apart.

3. Cover loosely with greased plastic wrap and let rise until puffy and doubled, about 30-40 minutes.

Baking:

1. Preheat oven to 400° F (204° C).

2. Whisk together egg, water, and salt for the egg wash. Brush the surface of each roll with the egg wash and make a 1/4-inch deep slash across the top of each roll.

3. Bake for about 20 minutes, or until rolls turn golden brown and sound hollow when tapped. Transfer to a rack to cool or serve immediately.