PJ, once again, I gotta say your buns look great! If you substitute BF for AP would you get an even harder/chewier roll? Is it more a function of protein, fat or hydration? Or is it all technique? Well, the short answer is this: The rolls will be chewier, not necessarily harder. The four variables you mention, as well as a few more: fermentation time, amount of final proof, oven temperature, will all influence the final roll. Without getting too complicated, if you use bread flour in this recipe AND you want to end up with a similarly crunchy roll, you will need to slightly increase the amount of water, 1-2 tablespoons, and increase the amount of kneading time, about 9 minutes on medium-low speed. Why? Our Bread flour has more gluten than AP. When gluten develops, it takes up water, more gluten in the flour means more water to achieve a similarly consistent dough. Higher gluten flours, when properly hydrated, take longer to develop their full strength. Hope this helps. Frank @ KAF. WB - thanks, as always, for your "kind" comments! As for flour type, the recipe calls for bread flour. For a harder/chewier roll, you could substitute high-gluten flour, following Frank's advice above. Cheers! PJH

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