There is a roll that I have not been able to make yet. I call it a Kaiser roll but don't know if that is truly what I mean. It's the type of roll you get when you get a coffee and buttered roll for breakfast in the morning.here in NYC. Very soft inside, paper thin crisp crust, when you bite into it small bits of crust flake off.I have asked around but haven't been able to find it. I have asked on TFL and gotten answers but its never quite right, the crust seems to be the problem. I'm sure its a matter of technique but I haven't been able to achieve that crust yet..It may not be possible in a home kitchen. Any advice would be helpful
