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I've developed a bread/roll recipe and it has a wonderful texture if you eat
it while it is hot.  The problem is it rises just beautifully and 5 minutes
after I take it out of the oven, it's collapsed.  I've tried reducing water
by 1/4 cup, but it hasn't helped.  Does it need more flour or corn starch or
less water.  It has 2 eggs and Just Whites in it.  I had 3 eggs and
substituted one for Just Whites, but still didn't help.

Any suggestions?