If you are using a stand mixer, using the hook attachment, mix on low-medium speed until the dough comes together, scraping the flour off the sides of the bowl if necessary. Once the dough forms, turn the mixer up to medium speed and knead for an additional 8-10 minutes. If the dough is sticking to the bottom/sides of the bowl, add more flour tablespoon by tablespoon. You may need to add an extra 4-5 tablespoons of flour. The dough should come together and be slightly sticky but smooth.
If you are making the dough by hand, fold the wet ingredients into the dry ingredients until a dough forms. Lightly flour your work space (and your hands) and begin to knead the dough. If the dough is super sticky, add more flour tablespoon by tablespoon. You may need to add an additional 4-5 tablespoons of flour so it is not super sticky. Knead the dough by hand for 8-10 minutes. The dough should come together and be slightly sticky but smooth.
The dough is done kneading when it passes the window pane test. Rip off a small piece of dough and place it in between your fingers. Carefully, spread your fingers apart to stretch out the dough. If the dough stretches easily without ripping AND you can see light passing through it, it does not need anymore kneading. Additionally, if you press your finger into the dough and it bounces back, it is ready to go!
Once the dough is ready, transfer it to a well-oiled bowl, cover, and let it rise in a warm environment (in the microwave/in the oven - both OFF) for 1 ½ hours. It should double in size.