Put cornmeal in bowl of mixer. Bring the first part 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 a little at a time, making sure to scrape down the sides of bowl with a spatula. 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 a mixer bowl, add the corn soaker, oil, and molasses. Mix on medium speed for 1 minute. With the mixer off, add the flour, yeast, and salt. Mix on medium speed for 6 minutes with the dough hook attachment. Mix on high speed for 4 minutes. The dough will have good gluten development but will be tacky. Scrape the dough out of the bowl onto a lightly floured counter. Form the dough into a ball. Place in a lightly oiled bowl and cover with plastic wrap.
Proof the dough until nearly doubled in a warm place for 45-60 minutes.
Punch down dough and remove from bowl onto a lightly floured counter. Press out the dough and cut it into 25 pieces.
Brush with egg wash and let the buns proof again until nearly doubled, about 30-45 minutes.
Preheat your oven to 375 F. Brush the buns with egg wash a second time and sprinkle with a little salt and cornmeal.
Bake until golden brown and shiny, about 15 minutes.