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Mix together the yeast, sugar, and milk together in a stand mixer. Allow it to rest until the top gets foamy. About 5 minutes.
Add in the flour, salt, and melted butter. Mix slowly until the ingredients are just fully combined - about 2 minutes.
Use the dough hook on medium-high speed until the dough pulls away and slaps against the sides of the bowl - about 6 - 8 minutes.
Remove the bowl from the mixer and top with plastic wrap. Leave it in a warm, dry area until it is double or triple its size - about 45 mins to 1 ½ hours.
Line 1 - 2 rimmed baking sheets with parchment paper. Lightly coat the parchment paper with cornmeal.
Lightly flour a flat surface and place the dough onto the surface.
Equally divide the dough into 8 pieces.
Roll each piece into a ball, then into the shape of a roll.
Place the dough evenly on the baking sheets.
Cover with plastic wrap, and allow to rise for 30 - 60 minutes.
While the rolls rise, preheat the oven to 350°F and add the water, plus cornstarch to a small saucepan.
Stir and cook on medium until the mixture is thickened. Set aside until cooled.
Remove the plastic wrap, and brush the cornstarch mixture over the bread. Cut a line down the length of the rolls. Bake for 25 minutes (or until a nice golden brown), turning halfway.