Ok. My first time baking. No knowledge of bakery. I did this recipe because i recently bougth a kitchen oven. I live in El Salvador, and for what i know, we only have flours known as: strong, soft, and all purpose. I don´t know the difference, but i can say that the strong and the soft one can be purchased in the local market by a price of 0.80 cents per pound. The all purpose can be purchased in the supermarket, with a price of $1.25 -1 dollar, 25 cents- the pound. Anyhow, i don't know how much protein do those flours have, because in the market it's sold in bulk, so no specifications; and in the supermarket the package sais: 3g of protein per 30 g. So, I made this recipe with the strong flour, i did use de 7 cups of flour -the amount of flour listed here: https://www.kingarthurbaking.com/recipes/big-batch-quick-dinner-rolls-r…-. I knead by hand -using this thechnique: https://www.kingarthurbaking.com/videos/bake-it-better-with-kye/how-to-…-. When i finish adding the flour, got a dough with some tackyness -when i holded it, it stuck on the hands-, i let it rest for about 20 minutes, i follow the procedure and finally, when the times of shaping the buns arrived, i split the dough but still tacky, was that normal or not?
And, another question: if i want to make whole wheat flour, can i use some of those flours -soft, hard, and all purpose- and adding some bran? -in the supermarket i can only find bran and wheat germ as separated products.

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