Sourdough buns..

My kids love these buns (not sure I get why) and want me to make them. I"m looking for recipe advice. I don't usualy make this type of bread and it seems more commercial than not. They're sold as sourdough but I'm not sure that's true. But assuming they are I'll use a starter. There's only the slightest tang to them. They smell slightly more yeasty than sourdough so I'm wondering if maybe they're a blend of dry yeast and starter. They are very light but not in a fluffy way - each weighs 88g cooked. The crumb is very even so I'm thinking most of the mixing is done in a mixer. And it's definitely just white or unbleached flour - can't tell if AP or bread. When toasted they go more medium to dark brown more like a commercial toast would. The crumb is more dry than moist.

Thoughts?

Thanks in advance!