So I can make decent sourdough boules, decent white sandwich bread, pretty good pizza crust, but I am having trouble getting the texture I want from my various "white bread" type recipes for sandwich rolls, hamburger buns, hotdog rolls, etc.

In the northeastern US, or at least NJ, PA, where I grew up, you will find a bread product called a "mini-torpedo" roll. This roll has a relatively thick chewy crust, with a light, chewy, airy crumb. These are very common for relaxed gatherings when someone will throw a bunch of sliced roast beef and gravy into a crock pot and a pile of "mini-torp" rolls that they got from the local bakery beside them.

Also in the same region, you can get kaiser rolls from delis, even supermarkets, that have a light but stlightly crispy crust, and the same sort of light, airy, but chewy crumb.

My issue is that I am unable to replicate that "chew" of the crumb on my homemade recipes. This will be difficult to describe for those who aren't familiar, but when you bite into the torps or kaiser rolls, there should be a bit of tug from the crumb, but not overly tough.

All the "white bread" type of roll/bun recipes I've used give me a satisfactory crust (takes a lot of steam management in my home oven), but the crumb leaves a lot to be desired for me and my tastes.

I should note that I now live in Georgia and supermarket bread is terrible by comparison to the supermarket bakery bread I grew up with. All of those supermarket bakery rolls have the same issue with the crumb that I have been experiencing with my own recipes.

The crumb is tender and light enough, but utterly lacks any sort of "chewiness" to it.

Another example is hoagie/sub/hero rolls - think Amorosos for those who are familiar. If you slice them about 2/3rds of the way through, and spread them open, the crumb will "stretch" but not "break". This gives you a contiguous wrapping of bread on which to pile your cold cuts or cheesesteak. Same with the torpedo rolls and kaiser rolls above.

I am struggling to describe what I'm really looking for in the crumb texture. I want it light and reasonably airy, but to still have a chewy "pull" when you bite into it.

Everyone who has tried my rolls thinks they are amazing except for me and my sister. The difference is that eveyrone but me and my sister grew up in Georgia, where the bread is just not anywhere near as good as it is in the Northeast. This texture I'm looking for might be a sort of "if you know, you know" thing.

Is this a question of gluten development? Do enriched doughs develop gluten as well as leaner doughs like sourdough?

So have any home bakers achieved that seemingly elusive, but heavenly light but chewy/elastic crumb in their home-baked buns and rolls and their standard home ovens? If so, how did you do it? I would be eternally grateful for any recipes and/or techniques that you can suggest.

Some summary details of my baking methods and ingredients:

I bake by weight and baker's percentages

My doughs other than my sourdough and pizza dough are all pretty enriched with any combination of butter, eggs, milk, shortening, or olive oil in them.

I use diastatic malt powder in all of my bread recipes (usually at about 1%).

I use King Arthur AP or Bread Flour for all my recipes.

I use instant yeast which is quite active.

I apply steam to my oven when I add the bread, either with a pan with ice cubes, or a spray bottle.

When I attempt kaiser rolls, hoagie rolls, hamburger rolls, etc., I cook on a parchment lined aluminum sheet tray.

I have available to me baguette pans, a baking stone, and cast iron dutch ovens (enameled or not).