Just realized I only had bread flour for the holidays (coincidentally King Arthur brand, lol), and didn't want to go purchase all-purpose flour, and here I am. So now I'm looking to use this method for some Christmas morning cinnamon rolls! I'm very excited to try it out, but I do have a question that hopefully someone can answer. I make dinner rolls every year for the holiday dinner, and they are a favorite among everyone (except my mom, haha) because they're heavy and dense, while also moist and soft. That's generally the way we like them, but they don't retain their moist softness all that long. Will using this method with my rolls make them less dense? The article keeps mentioning that your baked good will be softer, but I'm not sure if that means lighter as well.) Because that's not something that I want. I still want them to stay heavy, dense, and filling but stay moist and soft for longer, too. Thanks for any answers!

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