Bread: Loaves and Buns

For some reason, each time I make whole wheat bread (whether loaves, rolls, hamburger or hot dog buns), they always turn out a little bit different.  Some are airier, some denser...some overproof, some probably underproof...and then you have the weather variability. 

One day, I'll get a stand mixer to help me knead the dough properly (I get the feeling I also tend to underknead the dough).  Anyway, my new oven has turned out much better bread products than my old ancient one in my last apartment (and I have a window to watch the progress) - hooray!

Just a few of my lovely buns!  :oD  Mmm yeast.

I do play around with the type of flour...I've used bread, whole wheat, all purpose, and white wheat in various combinations with flax seeds, spices, and add-ins.  I think buns are best airier and loaves a bit denser.  Thoughts on the perfect combination/ratios?