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1
Mix milk, molasses, butter and salt in small saucepan.
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2
bring to simmer.
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3
Pour milk mixture into bowl of heavy-duty mixer fitted with paddle attachment.
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4
Cool to 155F, about 30 minutes.
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5
Meanwhile place 1/4 cup warm water in measuring cup.
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6
Sprinkle yeast over and stir to blend.
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7
Let stand until yeast dissolves into milk mixture.
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8
Mix in 3/4 cup cornmeal.
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9
Mix in whole wheat flour.
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10
Mix in enough bread flour, 1/2 cup at a to form slightly sticky dough.
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11
Turn dough out onto floured surface.
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12
Knead until smooth and elastic, adding more bread flour if dough is too sticky, about 8 minutes.
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13
Form dough into ball.
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14
Butter large bowl.
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15
Place dough in bowl; turn to coat.
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16
Cover bowl with plastic wrap, then towel.
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17
Let dough rise in warm area until doubled, about 1 1/2 hours.
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18
Sprinkle 2 heavy large baking sheets generously with cornmeal.
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19
Punch down dough.
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20
Turn out onto floured surface and knead until smooth, about 3 minutes.
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21
Divide dough into 16 equal portions.
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22
Roll each portion between palms and work surface to 8-inch-long rope about 3/4 inch thick.
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23
Grasping 1 rope at both ends,tie into loose knot.
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24
Repeat with remaining ropes.
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25
Place on prepared baking sheets, spacing 2 inches apart.
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26
Cover with towels.
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27
Let rise in warm area until doubled, about 45 minutes.
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28
Position 1 rack in center and 1 rack in top third of oven and preheat to 375F.
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29
Brush rolls with egg glaze.
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30
Sprinkle with seeds.
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31
Bake until rolls are golden and sound hollow when tapped, switching and rotating baking sheets halfway through baking, about 20 minutes.
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32
Transfer rolls to racks.
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33
(Can be made 2 weeks ahead.
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34
Cool.
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35
Wrap in foil; freeze.
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36
If desired, rewarm thawed wrapped rolls in 350F oven 10 minutes.)
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37
Serve warm or at room temperature.
