I have a recipe for dinner rolls that calls for all-purpose white flour and regular whole wheat flour. I've made them before, and they came out great. I'd like to make them again, but the only flours I have in are *bread* flours. I know it seems backwards, but would it be o.k. to sub the bread flour for the regular?
bread baking question
I agree that the rolls will probably be a little chewier. Unless you want/need a really tender, soft texture, you can probably substitute without too much noticeable difference.
Last weekend I made cinnamon buns using a sweet roll recipe with bread flour instead of AP flour. The dough calls for a fair amount of sugar, melted butter and eggs, so I don't know how that compares to your dinner roll recipe (probably yours has less sugar and no eggs?).
Anyway, the buns were a big success. They were a little chewier than usual, but still tender. I was careful not to over-knead and with the rising times.
Well, I made them. You all were right, the only difference was the texture. With the regular flour, they were tender, but the bread flour made them heartier -- more like a sandwich roll than a dinner roll. They're equally good, just different. Ollyoxenfree, yes, the recipe uses only a small amount of sugar, and no butter (uses oil) or eggs.