Q: What if I want the recipe in cups?
A: I may go back eventually and translate things to cups, but the precision you get out of using weight is very useful for delicate recipes like this. Until I make an update, Google is your best friend :D
Q: Do I need to let the dough rest at all?
A: Not really, although I've read that a 10 minute break after it's loosened up is helpful.
Q: If I double the dough volume, will it double the amount of kneading I have to do?
A: YES, if you do the kneading the way I specify, you'll spend twice as much time kneading, which I think is just too much. I think the twirling technique you see in so many videos is a better kneading process for larger batches of dough, though, and will get the job done a lot faster.
Q: Can I use a differenct kind of oil?
A: YES. I've been successful using vegetable oil as well as sesame oil. I ran into problems with soybean oil, though.
Q: Can I use a dough mixer?
A: Yup, and it will make your life a lot easier. I made a post about it here.