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I made these buns and they turned out looking good and tasting even better.  The recipe was quick only 40 minutes from start of mixing to pulling them out of oven.

A couple tricks I employed were;

1. Used a scale to get the exact same size for each one
2. Brushed the tops with an egg white beat stiff with a spoon of powdered sugar and dipped into sesame seeds.

Bread flour can be bought in really large bags at places like Costco. I’m wondering if bread flour could be used in applications such as Croissants.

There is a lot of fat in croissants to shorten the gluten strands, but I’m wondering if some form of acid (sourdough starter?) could be used to weaken them as well. It seems silly to pay $$$ for pastry flour if modifying the $ bread flour would also work. Just thinking out loud. I’m thinking of ways to make layered breads and lower the cost as well.

I am relatively new to bread making but want to perfect my skills.  I have been using the baker's percentage and when introducing fat to the dough, I have been using canola oil.  I find that it has a fuzzy mouth feel and adversely affects the flavor.  Can anyone offer any suggestions?

In my humble opinion that would be a Brioche bun. Please dispute that if you have a better idea. I find that most high end restaurants serve Brioche buns with hamburgers and pulled pork sandwiches. Most restaurants use a plain white bread hamburger bun like you buy at Safeway. This bun needs to be really special. It can't over power the hamburger patty that is intended to be the star of the dish.