[RandallFlagg]

I probably should have mentioned that I’m in Denver. Something about less flour for the higher altitude?

[Coldwater Creek]

Yipes! I'm on the banks of the Mississippi. You probably don't have to worry about humidity. Bread flour has more gluten and would probably work better for. It tends to make a less dense dough. Just be sure an sift.

[Red_Devil 232]

Use just a little less yeast but don’t go past the double in size rule for the first rise. Don’t use instant yeast! If your dough is rising to fast put it in the fridge and let it rise there. It will rise but slower.

[Netizen]

I have a recipe for hamburg buns that says to use all purpose flour. I’ve made the and we liked them. All purpose will be softer inside.

In fact it answers your warm milk question, too. It says it makes small rolls so I make 6 or 8 when I make them.

2 tablespoons active dry yeast
1 cup plus 2 tablespoons warm water (110° to 115°)
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.

Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen small buns.

Nutrition Facts: 1 serving (1 each) equals 195 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 204 mg sodium, 29 g carbohydrate, 1 g fiber, 5 g protein.

[Rio]

I never thought about it being altitude-related. We always have to add extra gluten to get lighter bread.