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1
Place the first 3 ingredients into an electric mixer and mix well (using the standard paddle).
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2
In a small bowl, dissolve honey into warm milk.
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3
Sprinkle the yeast over the top of the milk and allow to soften slightly before blending it in all the way.
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4
After the yeast becomes active and bubbly, add to the dry ingredients along with the cool melted butter.
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5
Using the the dough hook on your electric mixer, knead on the second speed level.
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6
After about 5 minutes of kneading, check to see if the dough consistency is correct (having come together into a smooth ball) add water if too dry, or flour if too wet, a little bit at a time until the correct consistency is reached.
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7
Continue kneading with mixer about 5 more minutes or until the dough appears smooth and strands of dough can be seen forming in it.
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8
Turn the dough out into a greased mixing bowl in a warm, draft-free area and allow to rest, covered with a towel, for 10-15 minutes.
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9
Sprinkle a flat baking sheet with coarse cornmeal.
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10
Divide dough into 8-10 pieces and roll out and form into desired shapes, tucking the seam beneath it and place the pieces onto the baking sheet.
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11
Place your baking sheet on the middle baking rack along with a small pan of boiling water and close the door.
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12
Allow the buns to rise for 20-25 minutes then empty the pan with the water and add more boiling water to it and put it back in the oven.
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13
Allow the buns to rise for another 20-25 minutes (about 45 minutes total).
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14
Take the dough out and set in a draft free area and raise your oven temperature ot 350u00b0F While oven is heating brush buns with beaten egg and sprinkle tops with your choice of seed (optional).
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15
When the oven is heated, bake the buns for about 20 minutes or until golden brown.
