Bread rolls from the day before
If you buy Saturday rolls for the whole weekend, you should wet the rolls for the next day (just under the crane) and then airtight in the fridge in a plastic bag. It is also water in the bag to inject.
The next day to bake in the oven, and in addition a plate / bowl with a little water down with put in the oven.
Works great and the rolls taste even better than if they are fresh from the bakery. At least when the baker uses the sort of oven that dries the rolls more than bakes them.
