I bake eggless dinner rolls at home, also known as “Paav”in many countries. I use dry yeast to make dough. Also, use sugar for yeast fermentation, and butter and salt as per the requirements. I bake it @ 360 F for 25-30 minutes. It comes out really soft and in a good texture. Everyone enjoys it’s taste at home. However, the texture of the rolls stays same for at most two days max then it gets dry and hard. I don’t realize what wrong am I doing. I also, wrap left over rolls air tight with sealing wrap.
I would appreciate your answer.