Bread-Bakers v109.n008.9

I used the recipe for "A great hamburger bun recipe" from the list 
and it came out chewey and quite flat.  While it could make Grecian 
Buns, it  certainly wasn't light and fluffy as the post says it 
should be.  Did anyone have a similar reaction?  If it turned out 
light and fluffy, what did you do?  I used bread flour,  maybe it 
should have been all purpose flour.