put cornmeal in bowl of mixer. Bring ½ of the milk to a rolling boil and add to cornmeal. Let sit in mixture for two minutes, and with a paddle, mix for 3 minutes on high speed. Lower speed and add the rest of the milk, making sure to scrape bowl. Cover soaker and refrigerate overnight or for a minimum of 8 hours.

place corn soaker in warm water bath to bring to around 85F. In mixer fitted with dough hook, place corn soaker and add honey, oil, and malt. Mix for 1 minute. Add all but 1 ounce of the flour (save this flour if dough needs it or is TOO tacky), as well as all the corn flour and yeast. Lastly, add salt. Mix for 6 minutes on low speed, increase to medium speed for 4 minutes more. Dough should be slightly tacky but have good gluten development. Place in lightly oiled bowl and cover with plastic wrap. Allow to rest and ferment in a warm place for 45-60 minutes.

Put dough on lightly floured surface and divide into 2 ounce pieces. Round the dough against tabletop and place them seam-side down on oiled baking sheet. Brush with egg wash and cover with plastic wrap. Ferment for 45 minutes to an hour.

Preheat oven to 450F. Egg wash rolls again, sprinkle with salt and then cornmeal.

Transfer rolls to the oven and immediately reduce temperature to 425F. Bake for 15 minutes, rotating trays halfway. Remove from oven and allow to cool on baking pan.