Sorry, could have sworn I read AP rather than BF. (Must be the spots on my *&^% glasses) However, to continue with what Frank said after I led him down the wrong path, the protein content of the flour is just one of the factors that puts a roll on the soft to hard continuum? Yes, that's right - another huge factor is fat. The more fat in the recipe, the more likely the bread/roll is to be soft and tender. Fat coats the gluten strands, making them less able to bond, which means a less chewy/more tender bread. So the chewiest/hardest bread will be one made with high-gluten flour and no fat. PJH

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