Activate the dried yeast by mixing together with sugar and warm water in a small bowl. Keep aside for about 5 to 10 minutes till frothy. In a large bowl, or the bowl of your kneading machine, mix together salt, cornmeal, and flour.

Add the frothy yeast mixture and all the other ingredients except the milk, corn-strach and pumpkin seeds.

Knead until smooth and slightly tacky, either by hand or with a dough hook. Shape the dough into a round and place in a greased bowl. Turn once to coat the top and loosely cover. Let rise at room temperature until double, about 1 ½ to 2 hours, depending on how warm it is.

Turn the dough onto work surface and flatten slightly. Divide into six equal portions and shape into rolls. To make spiral shaped rolls, roll each portion into a smooth rope approx. 6” long. Roll it into a spiral shape tucking the end under the roll.

Place on a greased or parchment lined baking sheet. Repeat with the remaining dough and cover loosely. Let them rise till almost double, for about 45 minutes. Mix together the milk and corn-starch and brush over the rolls. Sprinkle the pumpkin seeds and bake at 190C (375F) for about 20 to 25 minutes until they’re golden brown. They should sound hollow when tapped. Cool on a rack.

These are best eaten the same day.