I use an old time recipe that uses high-gluten flour, mashed potatoes flakes, sugar, salt, oil, yeast, eggs - I make them very often and lots of times have no issues. However, lately I'm having issues with them falling after I get them out of the oven. They come out looking wonderful, but as they sit they fall flat. Any idea of what is happening?
I proof the yeast each time to be sure it's alive. I use active dry with 3 tbsp yeast + 1 tsp sugar in 105-115 degree water to proof it. I could have gotten sloppy as mentioned, being in a rush to get them done might have made me try to hurry things a bit too quickly. I will also try putting half the batch back in for 10 additional minutes to see if that cures the problem along with working the dough just a bit longer.