I use the same basic white bread recipe for rolls, and burger/hotdog buns.

I saw the photos of your bread and they look yum. Make sure you let them cool completely before cutting. If not you will loose precious moisture to steam. By letting them cool completely the moisture is re-absorbed into the crumb.

But if you want to try something look here

I agree KAF is a wonderful site for beginners. Follow the instructions closely and the recipes are almost foolproof.

...and as far as a bun/roll recipe, you've got to do the "beautiful burger buns recipe" there at KAF. They seem to have a major cult following and sure to become a favorite of anyone that tries them. Plus, there are dozens of variations floating around; onion, whole wheat, etc.

Naturally, all the recipes there call for KA flours, but just about any AP or bread flours work just fine.

Thank you for putting the link to these buns, I made them for the first time today, and they are really good, the best buns I have made IMO!  Very easy to make too, I did the dough in my breadmaker and then proofed it and baked them in my oven , came out beautiful!

like so : http://www.thefreshloaf.com/recipes/buttermilkcluster

This is very easy. I don't know what recipe you used for your white bread. Floyd's recipe makes a very tender roll, but you can just certainly use your recipe.

Betty