Add the rest of the ingredients, and knead with the stand mixer fitted with the dough hook until the dough is smooth, shiny and elastic.
Form the dough into a ball, put it back into the stand mixer bowl (or a clean bowl, if you prefer), drizzle with a little more olive oil to coat the ball. Cover the bowl with plastic wrap and set aside to rise until doubled in size, about an hour.
Preheat the oven to 350 degrees, and sprinkle cornmeal onto a baking sheet.
Form the dough into tight balls and set them on the baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
Bake at 350 degrees for about 30 minutes (depending on the size of the buns) until nicely browned.