On Sun 13 Feb 2005 10:54:51p, Danny Kewl wrote in rec.food.preserving:

> Why do store bought hamburger buns start getting hard crusty bottoms on
> them after 1 or 2 days, even though the expiration date on the bag is 7
> to 10 days? I keep them sealed in the bag them come in in the kitchen.
> How can I keep them from getting tough? Sorry if this isn't the best
> newsgroup to post this, as I realize "preserving" is more
> canning/jarring foods, but a Google groups search only showed this
> group, nothing on "storage" except for survivalist groups, etc. Thanks.

Don't know why it happens, but I hate even remotely stale hamburger buns. As
soon as I get home with a package, I wrap each bun individually in pastic
wrap, toss all in a ziploc bag and freeze. When thawed at room temperature,
they're as fresh and soft as the day they were bought.

Wayne