I have a dinner roll recipe that calls for about 2 cups of all purpose
flour. I've made the recipe and like it. I want to try it using
bread flour instead of all purpose to see if it will be
heartier/chewier. First question: is this a correct assumption?
Second question: if I do the substitution, will I need to adjust
anything else to compensate, like the amount of water or yeast?

Thanks,
Chris