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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?