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1
In the bowl of a mixer combine the water, honey, barley malt syrup and then sprinkle the yeast across the top to bloom.
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2
Once the yeast has dissolved add the rest of the ingredients, minus the cornmeal, and mix with dough hook until the dough pulls cleanly away from the sides of the mixing bowl.
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3
Remove the dough from the mixer and kneed it until it becomes smooth and elastic.
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4
Lightly oil or butter the mixing bowl and put the dough back into it. Cover the dough with plastic wrap and place it into the fridge and leave it there overnight.
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5
The next day remove the dough from the fridge and let it slowly rise (you will notice it has risen a lot already and doesn't have far to go) and come to room temperature, about an hour.
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6
Punch down the dough and kneed it a few times. Divide the dough into nine equal pieces, about 3 ounces each, and roll them in a circular motion with with the palm of your hand on the counter top until you have a smooth ball.
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7
Line sheet tray with parchment paper and sprinkle it with cornmeal. Space the rolls out evenly on the tray leaving about 2 inches all around. Cover them with plastic wrap and leave them to rise for about and hour or until doubled.
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8
Heat the oven to 400 degrees. Place a little bit of flour into a strainer and lightly dust the rolls by tapping the strainer gently from about 8 inches above. Score the rolls with a very sharp knife once across the top. Bake the rolls for 20 minutes. You may want to rotate them after 10 minutes so they brown more evenly.
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9
Remove them from the oven and let them cool for 10 or 15 minutes before serving or cool them on rack completely and gently rewarm them before serving.
