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1
In the bowl of an electric mixer proof the yeast with the sugar in 1/4 cup of the water for 10 minutes, or until the mixture is foamy.
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2
Beat in the remaining 1 cup water, the cornmeal, 2 1/4 cups of the flour, and 2 teaspoons of the salt and with dough hook knead the dough for 5 minutes.
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3
Knead in enough of the remaining 1/2 cup flour so that the dough pulls away from the side of the bowl but remains sticky.
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4
Turn the dough out into a large bowl, dust it with flour, and let it rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk.
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5
Punch down the dough.
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6
The dough may be made up to this point 1 day in advance and kept covered and chilled.
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7
Let the dough rise again, covered, in a warm place for 1 1/2 hours (longer if the dough was chilled), or until it is double in bulk.
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8
Punch down the dough, knead it lightly on a lightly floured surface, and divide it into 16 pieces.
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9
Working with 1 piece of dough at a time, keeping the other pieces covered, form the dough into different shapes such as knots and wreaths.
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10
(To form wreaths, shape the dough into rings and with scissor snip the out edges at intervals.)
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11
Arrange the rolls as they are formed on a greased baking sheet.
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12
(Use a black-steel baking sheet for crustier rolls.)
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13
Let the rolls rise, uncovered, in a warm place for 30 minutes, or until they are almost double in bulk, brush them lightly with the egg, and sprinkle them with the seeds and the additional salt.
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14
Bake the rolls in the upper third of a preheated 450F.
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15
oven for 10 to 12 minutes, or until they are golden brown.
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16
Serve the rolls warm.
