Hi, I'm new to the board and started making Italian Rolls. And now like everyone else trying to make that pizza bread from Jimmy Buffs. They use to get it a Tobia's bakery which I heard is no long around. So who knows if will ever get it to taste like theirs. But I also do have a question. How do you keep the crust soft. It seems after they cool down they become hard and even if I use the rolls right away the bread breaks apart, can anyone recommend what I'm doing wrong. All help is appreciated.