Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add raisins and next 5 ingredients (through cornmeal), stirring until a stiff dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes; dough will feel sticky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 1 hour or until doubled in size.
Punch dough down. Divide dough into 16 (1 1/2-ounce) portions. Working with one dough portion at a time (cover remaining dough portions to prevent drying), roll each portion into a ball. Place dough balls on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until dough balls are doubled in size.
Preheat oven to 450°.
Uncover dough. Gently brush egg evenly over dough. Bake at 450° for 10 minutes or until rolls are browned on bottom and sound hollow when tapped. Remove from pan; cool on wire racks.