Begin by measuring out all the ingredients. See Photo 1 below. It is very important to have the 3 flour amounts in separate bowls. You can have [F1] flour in your stand mixer bowl.
Separate your 2 eggs. You can save the yolks to use in a cake, make an omelette, make lemon curd, use in replace of 1 egg in a cake recipe, or freeze the yolks in an ice-cube tray. Alternatively, you can make into Pastry Creme - Creme Pat with some more yolks, or even keep for egg-washing another bread or pastry recipe. Have the water in a microwave safe jug and heat for about 30 – 45 seconds until just a little warm (120-130°f, 49-54°c). You can also test with a clean finger and it will be just above tepid. You can just use hot and cold water mixed together in the jug to get tepid temperature. But if unsure, best to use a thermometer first time making. Once at the right temperature, add in the egg whites & oil & mix together.
While the water is heating, add the salt to the [F1] flour in the main mixing bowl, and mix well. Then add in the sugar & onion powder, and mix well before finally adding in the yeast. See Photo 2 below.
Add the liquid mixture to the flour mixture and mix a little by hand before starting the stand mixer, with the 'k' paddle/mixer paddle attached (not the kneading hook yet). Mix for 2 minutes, on medium speed with a timer. The timings are important in this recipe. See Photo 2 above.
Next add in the 2nd bowl of flour - [F2], (the smaller one) and let the mixer mix the flour in for another 2 minutes. See Photo 3 below.
Now add in half of the third flour bowl - [F3] and let the mixer incorporate the flour on low - medium speed. Then slowly add in the rest of [F3] flour. You might not need it all, (or a little more – sometimes I have needed an extra 3/4c or 90g), but you want a dough that starts to come together as a very rough ball around the paddle. So mix for 10 seconds after each addition of flour and wait to see the ‘ball’ of dough. Note that the dough will be a bit sticky. See Photo 3 below.
Next put the dough hook onto the stand mixer (use a scraper to get the dough off the paddle), and knead on medium speed for 4 minutes.
Using a rubber or silicone slim spatula, scrape the dough off the hook & from down the sides of the bowl. Then turn the dough over, using the scraper and oiled hands if need be. Let the mixer continue kneading for another 4 minutes. The dough does tend to stick at the bottom when kneading, & this is another reason why we turned it during kneading. Once the total kneading time is up, the dough will be forming a ball & cleaning the sides of the bowl. Scrape any dough from the hook & into the bowl. Alternatively, need by hand on a very lightly floured surface for about 10 minutes till smooth less sticky.
Have a feel of the dough to know how well kneaded dough feels. Note also how stretchy it is when you lifted the dough hook up. See Photo 4 above. Now place a clean tea-towel on top of the bowl and leave somewhere warm and draft free for 15 minutes.