They turned out great and sound not too far off from what you're looking for. They're not light and fluffy but are rather substantial like a "steak house" bun. I like that but that may be the one thing you're not looking for.
I copied down that recipe from King Aurther Flour - but I notice that it calls for AP flour. I wonder if it would go more in the direction the OP is looking for with bread flour instead.
http://www.thefreshloaf.com/node/50272/please-urgent-need-some-advice
By chance do the two of you work for the same guy?
HAHAHAHA , NO
I need an advice on an industrial scale
I just made these: http://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe
They turned out great and sound not too far off from what you're looking for. They're not light and fluffy but are rather substantial like a "steak house" bun. I like that but that may be the one thing you're not looking for.
I copied down that recipe from King Aurther Flour - but I notice that it calls for AP flour. I wonder if it would go more in the direction the OP is looking for with bread flour instead.