I bake chocolate-filled buns, and they turn out soft and delicious on the day I bake them, but by the next day they're hard as a rock. Could it be the storage temperature or the way I'm mixing the dough?
Buns get stale mostly because of moisture evaporation, and there are several tried-and-true ways to fix this! First, after baking, let them cool not in the open air, but under a towel or in a closed container - this will slow down drying. Second, once the buns are completely cool, put them in an airtight bag or container with a lid, preferably with a piece of bread or an apple inside - they'll release moisture. Temperature isn't that critical (room temperature or a cool place works), but the main thing is to avoid contact with air.
As for the dough, try adding a bit more fat (butter or sour cream) and make sure the dough has enough moisture - don't make it too stiff. Some bakers add honey or a little milk instead of water to their dough, which helps baked goods stay soft longer. Also check that you're mixing in the chocolate filling well - if it's dry, try melted chocolate or mix it with butter.
If the buns are already getting stale, you can revive them a bit! Wrap the hardened bun in a damp cloth, pop it in the microwave for 10-15 seconds - it'll soften temporarily. Or just crumble it up and use it in recipes (cocoa puddings, panna cotta), no point throwing it away!
Try adding a bit more butter or eggs to the dough - they hold moisture longer. I used to experiment with different ratios and noticed that buns with higher fat content stay soft for two or three days even with regular storage. Plus, check if you're not overdrying them in the oven - a bun is done when it just starts to turn golden, not when it's already browning.
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