Hi there! This recipe does call for our Unbleached Bread Flour, you can also use our Unbleached All-Purpose Flour here too. If you'll be using all-purpose flour, you can make a 1:1 swap to replace the bread flour in the recipe and the results will still be delicious. Ideally, bread flour would be used because it can absorb more liquid than all-purpose flour, which is key in recipes that use the tangzhong technique. When there’s more liquid in the tangzhong and dough (thanks to the bread flour), the final rolls are extra moist and soft, so consider picking up a bag of bread flour for your next batch to see if you notice a difference. We hope this helps and happy baking! 

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