In a large bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the milk, vegetable oil spread, honey, and salt just until warm (120 degrees F to 130 degrees F); add to flour mixture along with egg. Beat with an electric mixer on low to medium speed 30 seconds, scraping sides of bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in cornmeal, rosemary, and as much of the remaining flour as you can.
Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
Punch down dough. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Coat two large baking sheets with cooking spray or line with parchment paper; set aside.
Divide each dough half into nine portions. Roll each portion into a 6-inch-long rope. Tie each rope loosely in a knot. Place knots 2 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 30 minutes).
Preheat oven to 375 degrees F. Bake 12 to 14 minutes or until golden brown. Immediately remove from baking sheets. Cool slightly on wire racks. Serve warm.