Sounds like you should give our Baker's Hotline a call to talk about substitutes. We'll need to know what you do have access to in order to make the best recommendation. A higher protein content flour like bread flour can work, but it will make the buns a bit less tender and the dough will need slightly more water. You're also welcome to try using a whole wheat variety, but again the buns won't be quite as soft. Self-rising (or self-raising) flour isn't a good choice because it already has chemical leaveners added to it, which will negatively impact the texture and rise. Feel free to give us a call if you need more information: 855-371-BAKE(2253). Kye@KAF

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