Recipe:

Ingredients:
1.5 cups Water
3 teaspoons Yeast
2 tablespoons Sugar
3 tablespoons Oil
1.5 teaspoons Salt
3-1/4 to 3-3/4 cup Bread Flour
3 teaspoons Malt Powder
Egg Wash

Directions:
1. Pour water into large mixer bowl. Sprinkle in yeast, sugar, oil, salt, 3 & 1/4 cups flour, and malt powder; mix 2 minutes with electric mixer, scraping sides occasionally.  Beat in enough remaining flour to make soft dough.
2. Knead until smooth and elastic, about 5 to 7 minutes.  Place in greased bowl, turning to coat top.  Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
3. Preheat oven to 200 degrees. Once oven comes up to temperature, turn off and open door while you form the rolls.
4. Punch dough down.  Remove to very lightly floured surface; divide into 8 equal pieces.  Form each piece into a smooth ball.  Flatten balls to 4-inch rounds. 
5. Using a Kaiser roll stamp, firmly press into dough without (but almost) cutting completely through.  Place rolls on a baking sheet lined with parchment paper, about 2 to 3 inches apart. 
6. Let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.  
7. Turn rolls over so stamped side is now UP.  For a more obvious indentation, carefully restamp before baking. 
8. Bake in preheated 400°F oven for 15 minutes or until golden. 
9. Remove from baking sheet; let cool on wire rack.

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