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?
It should be fine. I'd try to be very careful not to overwork the dough and I might reduce the amount of flour by a teaspoon or so for each cup of flour, but they should still be good. They might be a bit more chewy than the ones made with regular flour.
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.
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