Add the water and the yeast to the stand mixer bowl and allow it to proof for 5 minutes. When it looks frothy, give it a stir to dissolve the yeast.
Add the flour, salt, sugar, and oil to the mixing bowl to join the yeast.
Mix the dough on medium speed for 8 minutes, or until it looks well developed.
Turn the dough out on a flour-dusted counter, sprinkle it with flour, and cover it to prevent crusting. Allow it to ferment for 45 minutes.
Punch the dough down and rest it for another 15 minutes.
Divide the dough into 12 even units. If you're using a stamp, round the dough into balls and let them rest for 5 minutes before stamping. If you don't have a stamp, roll the units into 12" logs before letting them rest for 5 minutes.
IF STAMPING: Press the Kaiser roll stamp on top of each unit and turn them upside down, giving them a 60% proof before transferring them to the baking sheets.
IF KNOTTING/BRAIDING: Shape the dough as shown in the video, then give them a 60% proof before transferring them to the baking sheets.
Line the baking sheets with parchment paper or silicone mats and dust them with cornmeal.
Brush the rolls with the egg white (make sure to flip them over first if you used a stamp) and dip them in the seeds, transferring them to the baking sheets.
Proof the rolls until they're almost doubled in size (an 80% proof), preheating the oven to 425ºF/225ºC while you wait.
Bake the rolls for 15-20 minutes until they're golden brown, then transfer them to a cooling rack.