i have been baking the betty crocker recipe for years without eggs and with yeast but the dough gets stale shortly after its baked. i would like it to stay fresh longer. is that what you mean by dry out? also how do you ensure that the buns rise evenly all across the bun and dont pop up in the center? Yes, when something baked gets stale, it dries out. To prevent those pesky centers from popping up, roll your buns more loosely; they're simply getting squeezed by being rolled tightly, then they have nowhere to go but UP! PJH

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