We're sorry to hear that your rolls didn't turn out as expected, Sarah! It's just fine to use all-purpose flour here. We recommend bread flour because it absorbs more liquid due to its higher protein content, but all-purpose flour can also be used in the recipe in a 1:1 swap. Most often when a yeasted item turns heavy and is lacking in flavor it's because a tad too much flour snuck its way into the mixing bowl — we recommend either using a kitchen scale to weigh your ingredients or using the fluff and sprinkle technique for measuring flour in volume. We hope this helps for future baking adventures! 

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