I made hot cross buns according to your recipe (to the tee). They came out more like a biscuit than a sweet dough bun. The dough was stiffer than when I make bread. If I would have added more milk would the texture change? They were very good however. I used KA all purpose as instructed. I wanted to use the bread flour but I was precise staying with the instructions. What could I have done wrong? I used organic eggs - perhaps they were smaller than a large. Should it be based on weight instead of by each egg?

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