Hi Brenda, bread flour has more gluten-forming protein than all-purpose flour does. If you choose to use it in recipes, your final product will be chewier and crispier rather than soft and tender. The higher protein content also means that it will tend to absorb more liquid, so you may want to increase the water slightly if the dough feels dry of stiff. If you're okay with this final texture in your rolls, you're welcome to go ahead and try making your rolls with bread flour. Happy baking! Kye@KAF

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