Created by Chocolatll on May 13, 2015
Step 1: Dissolve yeast in water.
Step 2: Add sugar, malt extract and 2 cups flour.
Step 3: Blend well.
Step 4: Cover with a towel and let rise in a warm place for 1 hour, or until doubled in bulk.
Step 5: Add milk, salt and remaining flour.
Step 6: Turn onto a lightly floured surface and knead until smooth.
Step 7: Place in a large buttered bowl, turning to coat.
Step 8: Cover with a towel and let rise for 1 hour, or until doubled in bulk.
Step 9: Punch dough down.
Step 10: Break off egg-sized pieces, and shape into buns.
Step 11: Take each bun and pull corners of dough upwards, twisting to form a topknot.
Step 12: Place on a greased baking sheet sprinkled with cornmeal.
Step 13: Cover with a towel and let rise in a warm place until doubled, about 30 minutes.
Step 14: Preheat oven to 450°F.
Step 15: Bake rolls until light brown, about 15-20 minutes.
Step 16: Cool on a rack.