Cyndi, you can brush them with butter before baking, and be sure to bake towards the top of the oven. You could also try increasing their fat and sugar, the fat to keep them moist, the sugar to provide more browning. But this is one of those instances where you might have to simply accept you can't have it both ways: perfectly moist rolls that stay fresh for several days, and perfectly browned to boot. PJH

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