For the person who needed to substitute the eggs, here is my tried, tested ingredient list- I use 8 oz unsalted butter for the butter block. ½ pt cool milk (slightly cool to touch, not fridge cold), 2 ¼ tsp table salt (more if coarse) 2 oz light BROWN sugar, 1 ½ oz softened butter, 1lb 2oz plain flour (10% protein) is optimal, not hard bread flour.1 oz block fresh yeast (crumbled). So as you can see, it is not a problem to substitute milk for eggs. PS. To your test kitchen - I emailed your bakers with a link to my website with a yummy recipe for Easter! Hi, Sandra! I have your recipe in hand, and have definite plans to make them. I adore hot cross buns. Susan

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