It'll change the texture of the buns a bit, but you certainly can make this substitution, Linda! Bread flour has a slightly higher protein content than all-purpose flour, about 12.7%, and 11.7% respectively. This will make for a chewier end result as well as cause the flour to absorb more liquid. When using bread flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. We hope this helps and happy baking!

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