Hi Janie Lee, unfortunately, the autolyse method is most applicable to lean doughs that are comprised mostly of flour, water, salt, yeast and/or sourdough starter. It gets a lot trickier when a good portion of the "liquid" content is comprised of such ingredients as eggs or milk, and when a fair amount of fat also needs to be incorporated into the dough. Eggs, sugar and whole milk will interfere with gluten development during the autolyse, so shouldn't be included, but without these ingredients the flour may not be sufficiently hydrated. I think you're probably going to be better off kneading everything together with this type of recipe. If you find the dough very sticky/wet to begin with, you might find this "slap and fold" method of kneading helpful. I know extensive hand kneading can seem tedious and time consuming, but it helps me to think of it as my workout for the day. Try putting on some good music and rocking your way through that kneading time! 

Barb

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