The German word for rolls is "broetchen," which means little breads.
Here are a couple of recipes you could try these two sites:
http://germanfood.about.com/od/regularbreadandrolls/r/Lean-German-Broetchen.htm
http://hanseata.blogspot.com/2010/06/weizenbroetchen-german-rolls.html
I am not convinced that Italian Type 00 flour is necessary for the
rolls to be fluffy on the inside. In fact, it is counter-intuitive to
me that a low protein flour would produce the desired fluffy crumb.
Let us know what recipe you decide on, and whether it met your expectations.
Corina