Step #1 In the bowl of an electric mixer proof the yeast with the sugar in 1/4 c of the water for 10 mins, or until the mixture is foamy.
Step #2 Beat in the remaining 1 c water, the cornmeal, 2 1/4 c of the flour, & 2 tsps of the salt & with dough hook knead the dough for 5 mins.
Step #3 Knead in enough of the remaining 1/2 c flour so that the dough pulls away from the side of the bowl but remains sticky.
Step #4 Turn the dough out into a large bowl, and let it rise, covered with plastic wrap, dust it with flour, in a warm place for 1 1/2 hrs, or until it is double in bulk.
Step #5 Punch down the dough.
Step #6 The dough may be made up to this point 1 day in advance & kept covered and chilled.
Step #7 Let the dough rise again, covered, in a warm place for 1 1/2 hrs (longer if the dough was chilled), or until it is double in bulk.
Step #8 Punch down the dough, knead it lightly on a lightly floured surface, & divide it into 16 pieces.
Step #9 Working with 1 piece of dough at a time, keeping the other pieces covered, form the dough into different shapes such as knots & wreaths.
Step #10 (To form wreaths, shape the dough into rings & with scissor snip the out edges at intervals.
Step #11 ) Arrange the rolls as they are formed on a greased baking sheet.
Step #12 (Use a black-steel baking sheet for crustier rolls.
Step #13 ) Let the rolls rise, uncovered, in a warm place for 30 mins, or until they are almost double in bulk, brush them lightly with the egg, & Sprinkle top them with the seeds & the extra salt.
Step #14 Bake the rolls in the upper third of a preheated 450F.
Step #15 oven for 10 to 12 mins, or until they are golden brown.