Hallelujah! I have found a way to soft, fluffy, and tender bread!
Unfortunately I can't put up the pictures I took as my camera is dead :P However, I'll just talk through it.
The bread is quite time consuming, but takes no longer than overnight. The method is called 17h bread which produces asian bakery like bread (quite like the ones we have around here). The technique is in the poolish which is left for 17h before use. I am not so clear on why it works like so, but I'm guessing it has to do with gluten development (obvious much, lol?)
I got the recipe from Corner Café if you are interested:
http://cornercafe.wordpress.com/2012/04/20/overnight-soft-bun-dough-16-hour-poolish-version/ (does the link work now?)
Tell me if it works for you as well!