Heat the milk in a small sauce pan. When the milk begins to boil, whisk in the cornmeal. Continue whisking until all the lumps are gone. Remove from heat and cool.
In a mixer with a dough hook, add the cornmeal mix, eggs, honey, yeast, and butter. Combine and add the flour and salt. Mix for 8-10 minutes. Form the dough into a ball, place in an oiled bowl and cover. Proof the dough for 1-1 1/2 hours or until double in size.
Weigh the dough into 3 1/2 -4 oz portions. Form into balls and place on a lined baking sheet. Cover and proof for 30 minutes or until double in size. Preheat oven to 350 degrees.
Brush the buns with egg wash and sprinkle with cornmeal. Bake for 20-30 minutes. Allow the buns to cool for 20 minutes before serving.