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Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine all of the dough ingredients in the bucket of a bread machine, or in an electric mixer.
If you're using a bread machine, program it for the dough or manual cycle.
If you're using a mixer, start with the flat beater, then switch to the dough hook when the dough starts to form a ball and come away from the sides of the bowl.
Mix and knead until you've formed a smooth, slightly sticky dough.
Let the dough rise in the bowl (or bucket of the bread machine) for 60 to 90 minutes.
Divide the dough into 12 even pieces (about 85g each), and shape the pieces into 4" x 2" oval rolls.
Coat each roll, top and bottom, with some yellow cornmeal.
Place them on a lightly greased baking sheet, and allow them to rise, covered, in a warm place, for 1 to 2 hours.
Towards the end of the rising time, preheat the oven to 350°F.
Bake the rolls for 24 minutes, until the bottoms appear slightly browned.
Remove the rolls from the oven, and cool them on a rack.
Serve the rolls warm, or at room temperature.