Those rolls in post # 4 look good, we can't test the crispiness through the internet, of course.
I broke down the recipe in post # 3 to half the amount and converted it to cups:
(1 cup of flour = 120 g; 1 cup of liquid = 240 ml)
4 cups flour
1 ¼ cup lukewarm water
20 g fresh yeast (or less + longer rest)
10 g sea salt (or less)
½ tbsp. honey or maple sirup
A couple of tips I got from a German cooking website:
– amount of water varies depending on type of flour
– cover dough with wet cloth to prevent dryiness
– 450° F seems the right temperature at the start, but after a few minutes heat should be reduced to 400° F
– you could try the wash (1 egg yolk, 1 tsp. water, 1 tsp olive oil) on half the batch
– there are different methods of steaming. You could simply put a heat-resistant bowl filled with water on the bottom of the oven or spray the walls of the oven and the rolls before putting them in the oven. It's apparently not necessary to repeat this. A couple of minutes before the rolls are done, open the oven door slightly to let the remaining steam out.
is used by professional bakers as a baking agent (which contains other stuff like emulgator, too)