Ingredients

• 2 1/4 teaspoons yeast
• 1 cup lukewarm water
• 1 teaspoon sugar
• 1 teaspoon malt extract
• 5 cups flour, divided
• 1 cup milk
• 1 tablespoon salt
• 2 tablespoons cornmeal, for baking sheets

Instructions

1. Dissolve yeast in water.

2. Add sugar, malt extract and 2 cups flour.

3. Blend well.

4. Cover with a towel and let rise in a warm place for 1 hour, or until doubled in bulk.

5. Add milk, salt and remaining flour.

6. Turn onto a lightly floured surface and knead until smooth.

7. Place in a large buttered bowl, turning to coat.

8. Cover with a towel and let rise for 1 hour, or until doubled in bulk.

9. Punch dough down.

10. Break off egg-sized pieces, and shape into buns.

11. Take each bun and pull corners of dough upwards, twisting to form a topknot.

12. Place on a greased baking sheet sprinkled with cornmeal.

13. Cover with a towel and let rise in a warm place until doubled, about 30 minutes.

14. Preheat oven to 450°F.

15. Bake rolls until light brown, about 15-20 minutes.

16. Cool on a rack.