Yeast Rolls from Buffet Bars vs Home Yeast Rolls?

Every photo/video(youtube)/recipe online, shows pictures of yeast rolls as smaller bread, full of weight/volume. However, buffet bar yeast rolls are so big, and airy. It's almost like they are 75% air. No matter what I try, I cannot find a recipe to make them like this, and using more yeast or rising them longer, doesn't help. Mine always turn out "normal" but I want them to have a ton of air in them. Any ideas?Yeast Rolls from Buffet Bars vs Home Yeast Rolls?
This can be done at home.

Commercial yeast rolls are made by using a proof box. The proof box maintains a constant temperature and humidity. The humidity keeps the dough from crusting over and lets it rise more. If your dough crusts over while rising..then it cannot rise any higher no matter how long you let it rise....it just can't push that crust up.

When I bake my rolls at home, I have a heating pad which I bought just for that purpose. I turn the heat pad on med. and set my pan of rolls on it. I cover the rolls with a tea towel (not terry towel) which has been wet and wrung out. I lay this damp towel over the top of the rolls. After about 30 minutes I lightly mist the towel with hot water, using a spray bottle. I make clover leaf rolls a lot and I let those rolls rise way above the edge of the pan. They are so light when they come out of the oven...they almost float.