Joe B wrote:
> 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
I would prefer you opting in for a recipe for hearty rolls instead. The
purpose of dinner rolls are as an accompaniment to dinner.

If you think about a baguette in the AM, you get an idea of what a
hearty bread can be. In this case, it is the center, soul, of the meal.
You can try what I do. I take a favorite baguette recipe and shape the
dough into 2.5oz balls. This will work well, and achieve what you want.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener