Andi, this stamp would help a lot. We had visiitors for dinner last night and he was a professor of German . I made the Kaiser rolls for him. I asked for a comment. He said the texture wasn't quite right. I think the teaspoon less of yeast might help. He also said that the crust should be quite hard and tough. Also, they are quite a small roll. All this said, the ones made to this recipe are really nice and I would make them again.
In Germany, and in Wisconsin where I lived for a couple of years in the mid-1950s, Kaiser rolls are also called "hard" rolls. They have a very thin but crisp (hard) crust and serious open "crumb" in the inside, sometimes almost hollow. The village in which my mom and stepdad lived, and where she had her bakery, was at least 75% German people, most were Catholics, pushed out of Germany in the latter half of the 19th century when Catholics were being prosecuted - young men were impressed into the army or navy at a much higher percentage than non-Catholics and many had their property seized without compensation.
They brought their recipes with them so in the bakery we made a lot of strudel, kugels, kuchens and pastries that were more Viennese than French.
I have a good recipe for "Kaiser hard rolls" but it isn't converted for TM. If anyone is interested in fiddling with it, PM me and I will send it or post it in the non-TMX recipes if enough people want it.
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