Place the first 3 ingredients into an electric mixer and mix well (using the standard paddle).
In a small bowl, dissolve honey into warm milk.
Sprinkle the yeast over the top of the milk and allow to soften slightly before blending it in all the way.
After the yeast becomes active and bubbly, add to the dry ingredients along with the cool melted butter.
Using the the dough hook on your electric mixer, knead on the second speed level.
After about 5 minutes of kneading, check to see if the dough consistency is correct (having come together into a smooth ball) add water if too dry, or flour if too wet, a little bit at a time until the correct consistency is reached.
Continue kneading with mixer about 5 more minutes or until the dough appears smooth and strands of dough can be seen forming in it.
Turn the dough out into a greased mixing bowl in a warm, draft-free area and allow to rest, covered with a towel, for 10-15 minutes.
Sprinkle a flat baking sheet with coarse cornmeal.
Divide dough into 8-10 pieces and roll out and form into desired shapes, tucking the seam beneath it and place the pieces onto the baking sheet.
Place your baking sheet on the middle baking rack along with a small pan of boiling water and close the door.
Allow the buns to rise for 20-25 minutes then empty the pan with the water and add more boiling water to it and put it back in the oven.
Allow the buns to rise for another 20-25 minutes (about 45 minutes total).
Take the dough out and set in a draft free area and raise your oven temperature ot 350°F While oven is heating brush buns with beaten egg and sprinkle tops with your choice of seed (optional).
When the oven is heated, bake the buns for about 20 minutes or until golden brown.