In the bowl of the stand mixer, stir the flour, ½ cup (75 g) of the cornmeal, salt, and instant yeast. Make a little well in the middle.
Stir the honey into the warm water, then pour into the dry ingredients. Stir with a wooden spoon or spatula just until it comes together. Attach the dough hook and mix on 2 for about 6 minutes, until the dough is smooth and elastic. (Or mix with a wooden spoon then turn out onto a floured surface and knead by hand for 6 to 8 minutes, until the dough is smooth and elastic.)
Form the dough into a ball and place in the prepared rising bowl. Turn the dough to coat both sides. Cover the bowl with plastic wrap and place a kitchen towel on top. Let dough rise in a draft-free place at warm room temperature until doubled, about 1-½ to 2 hours.
Punch down the dough (do not knead), then fold into thirds like a letter. Gently roll into a 12-inch long log. The dough should not be flat.
Place the dough diagonally in the center of the prepared baking sheet. Make 3-inch long diagonal cuts along the sides, about 1-½ inches apart. Leave a center stalk; the cuts should not go all the way to the center. Gently pull the cuts apart to stretch the dough and form the rolls, but make sure they are still connected to the center stalk.
Cover with a tea towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 to 1-½ hours.
Place oven rack in the middle and preheat to 450° F/230° C.
Spray water on the rolls and bake until golden, about 20 minutes. While baking, spray a little water into the oven 3 times during the first 5 minutes, which helps form a crust. Allow the rolls to cool on a wire rack for about 20 minutes, then serve immediately.
To use active dry yeastDissolve the yeast and honey in ¼ cup of the warm water. Allow it to stand until the yeast blooms, then add the remaining water and mix into the flour, cornmeal, and salt.SteamInstead of spraying water into the oven, place a pie tin or small cast iron skillet in the oven while preheating. Add a few chunks of ice to it when you put the rolls in the oven. When the ice hits the hot pan, it will steam up.FreezeRolls are best on the first day, but you can freeze the baked stalk for up to 1 month. Cool it completely, then wrap it well with plastic wrap. Thaw, then reheat on baking sheet at 350° F/175° C about 5 to 10 minutes.