I do same as SavoyCabbage for the cakes - weigh the eggs then add the same amount of the other ingredients, plus a splash of milk and pinch of baking powder. I bake mine slightly lower, at 160, because they seem to end up looking less like volcanoes that way.
500g strong white flour 1 tsp salt 1/2 to 1 tsp dried instant yeast a glug of oil or knob of butter 320 ml water, not hotter than hand-hot
Knead everything together till the dough is elastic and silky than let rise, covered, till doubled in size. Knock the air out and shape then cover and let rise again. Bake at 200-ish till it sounds hollow when you knock it on the bottom.
The trick with bread is not to worry about exactly how long the rises take in terms of time, just wait until it's doubled in volume. If it's warm it will be faster, cold it will be slower. Similarly, with the wetness - if it's too wet knead in more flour, if it's too dry you can knead in more water (though that's harder than adding more flour). I knead in the bread machine or food mixer because I'm too lazy to do it by hand. If you use wholemeal flour you need about 30ml extra water.
125g caster sugar 125g self raising flour 125g marg 2 eggs Mix sugar and marg till white Add one egg and half flour, add other egg and flour Into bun cases 180* 20 mins For buttercream I just add icing sugar to marg until texture is right. Not sure about bread sorry