Step 1

Add the water to the bowl of a standing mixer. Sprinkle the yeast and sugar over the surface of the water.  Stir until combined. Let stand at room temperature until foamy, about 5 to 10 minutes.

Step 2

Using a large wooden spoon, mix in 1 cup of the flour along with the kosher salt. Add more flour a couple of tablespoons at a time until a thick, shaggy dough that clears the sides of the bowl forms. Let the mixture rest for 20 minutes before continuing.

Step 3

Using the mixer's dough hook, knead until the dough is smooth and slightly tacky, about 3 minutes. After kneading, if the dough still feels really sticky, knead in a bit more flour.

Step 4

Place the dough in a lightly greased bowl. Turn once to coat the top and cover the bowl with a kitchen towel or plastic wrap. Let the dough rise in a cool area until tripled in bulk, about 1 1/2 to 2 hours. If you have time, punch down the dough and let it rise again for about an hour.

Step 5

Line a baking sheet with parchment paper and sprinkle it with cornmeal.

Step 6

Turn out the dough on a lightly floured surface. Divide the dough into 12 equal portions.

Step 7

Using just enough flour to prevent sticking, shape the pieces into tight round balls. Transfer them to the prepared baking sheet, spacing them at least 2 inches apart.

Step 8

Cover the shaped rolls loosely with lightly greased plastic wrap. Let them rise until puffy and doubled, about 30 to 40 minutes.

Step 9

Preheat oven to 400° F.

Step 10

Whisk together egg, water, and salt in a small bowl. Set aside.

Step 11

Right before baking, brush the entire surface of each roll with the egg wash. Using a sharp knife or lame, make a 1/4-inch deep slash across the top of each roll.

Step 12

Bake until the rolls turn golden brown and sound hollow when tapped, about 20 minutes. Serve immediately or transfer the the rolls to a rack to cool.