The recipe author herself states in the recipe directions, "And please use a high-gluten bread flour as it gives body and chewiness to the buns. Unless soft and flappy buns are your thing then by all means, all-purpose flour…"
There you have it.... now you could always go ahead with using AP flour, just be prepared that your end result, though delicious, will not be what the author had envisioned. (Personally right now, with the flour shortages we have, I'd sure be temped to try and when we recover and bread flour is back on grocery shelves, make again and see what the difference is!)
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There you have it.... now you could always go ahead with using AP flour, just be prepared that your end result, though delicious, will not be what the author had envisioned. (Personally right now, with the flour shortages we have, I'd sure be temped to try and when we recover and bread flour is back on grocery shelves, make again and see what the difference is!)