Dough: 

1. Warm the water to 95°F (35°C) and then add to a large bowl. Whisk in the yeast and sugar until dissolved. Add the salt, malt powder and vegetable oil and mix until evenly combined. 
2. Add the bread flour to the mixing bowl and mix by hand until all the flour is hydrated and it forms a shaggy dough. Knead the dough for about 5-8 minutes, or until smooth. 
3. Once smooth, place the dough back in the bowl, cover and let rise for 15-30 minutes. 
4. Grease a rimmed baking sheet with cooking spray. Line with parchment and grease the top of the parchment with more cooking spray. Evenly dust the top with the cornmeal and set aside.  
5. After the first rise, remove the dough to a clean work surface and divide it into 8 even pieces. Shape the dough into taut balls by cupping your palm over the dough and turning your hand and the dough in a circular motion while keeping constant contact with the work surface. Once it is a smooth, taut ball, place it on the prepared baking sheet and repeat with the rest of the dough pieces. Make sure to place the dough in 2 rows of four, leaving an even amount of space between each to allow room to rise. Cover with a greased piece of plastic wrap and proof in the fridge overnight. 

‍Assembly and Toppings: 

1. Preheat your oven to 450°F (230°C). Grease a 9” (23cm) cake pan with cooking spray, line the bottom with parchment paper and grease the top of the paper. Set aside. 
2. Add the water to a 6-8 quart (5.6-7.5L) pot and stir in the salt, lye and barley malt syrup.  Bring the mixture to a boil. 
3. Once boiling, gently lower in 2-3 dough balls at a time and boil for about 1 minute, flip the dough over in the water and boil for an additional 1 minute. Lift the dough from the water with a spyder or slotted spoon to let as much liquid as possible drain off and then place in the prepared cake pan. Repeat with the remaining dough balls, evenly spacing them out in the pan. 
4. Sprinkle the tops of the rolls with the sesame seeds and bake for 18-20 minutes or until puffed, golden brown on top and cooked through. 
5. While the rolls are baking, melt the butter in a small saucepan over medium heat. Once melted, remove from heat and stir in the garlic. Let steep for at least 30 seconds but ideally place some place warm and steep for the remaining amount of time the rolls need to bake. 

6. When the rolls are done baking, immediately brush the tops with the garlic butter. Season with flakey sea salt. Using an offset spatula or butter knife, remove the buns from the pan and place onto a wire rack lined baking tray. Let cool completely or serve while still warm.