In the bowl of a stand mixer, combine warm water, yeast and sugar mix to combine.
Add flour, olive oil, and salt. Knead with a dough hook on low, gradually increasing to medium for about 5 minutes until the dough pulls away from the bowl. If too sticky, knead longer first; if still wet, add flour 1 tablespoon at a time until smooth and tacky.
Once the dough forms, shape it into a ball and place it in a well-oiled bowl. Cover with a towel and let it rise until doubled, about 1 hour (rise time may vary based on kitchen warmth).
Punch down the dough, transfer to a floured surface, and divide in half. Flatten each piece into a rectangle, roll into loaves, pinch the edges to seal, and tuck the ends. Place in a loaf pan or on a parchment-lined baking sheet. Cover and let rise for 30-45 minutes until visibly puffy.
With a sharp knife or razor blade, score the bread with multiple slashes at an angle on the top of each loaf. Brush the loaves with egg wash and sprinkle with cornmeal, if desired.
Preheat the oven to 375°F. Place a cupcake pan filled with ice cubes on the bottom rack of the oven to create steam. Carefully transfer the loaves to the oven. Bake until golden brown, about 25-30 minutes. (You may need to rotate the bread if one side is browning quicker than the other)
If desired, immediately brush melted butter over top of the loaves. This will slightly soften the rolls. If you prefer a crispier loaf, don't brush with butter.
Allow the loaves to cool before cutting. Serve warm with butter and enjoy!
