The photo above was my first homemade Kaiserbrötchen. Maybe, you can see how thick the crust is. I was quite disappointed with the result. Anyway, it was eatable. The second time that I baked this bread, I left the seeds out and the bread came out better than the first time. Too bad that the quality of the photos I took was really low because it was quite dark and the neon light is never the best for taking a photo.
And this was the third try. Finally I've done it. My Kaiserbrötchen was perfect as I expected. The crust was thin and the texture was real tender and pfuffy just as what I bought from the bekery. Yeah! Yeah! Yeah! I usually eat this bread for breakfast, topped with butter, marmalade, cheese, salami, ham and so on.