Best Flour For Soft Buns?
I'm trying to make cinnamon rolls and dinner rolls. What is the best type of flour to use for these types of bread? Should I use AP flour? Or bread flour?
One recipe I saw had vital wheat gluten. I'm guessing for more gluten development? Is more gluten ideal for such breads?
By the way, I enjoy explanations that include some science in it. It's a fascinating subject for me.