Knotted Butter Rolls

 Knotted Butter Rolls

Ingredients

• 1 ½ Tablespoons Yeast
• ¼ cup Warm Water (about 110 degrees and slightly warm to the touch)
• 1 teaspoon Sugar
• ½ cup Butter
• ½ cup Sugar
• 1 cup Whole Milk (warmed)
• 3 large Eggs
• 5 to 5 ¼ cups Flour (plus more if too sticky)
• 2 teaspoons Salt
• 4 to 8 Tablespoons Butter (softened)

Instructions

1.               In a stand mixer, add yeast, warm water, and 1 teaspoon of sugar and let sit for 5 minutes. Add warm milk, sugar, butter (softened) and eggs.

2. Add flour and salt. Mix for 5-7 minutes. Watch for the dough to start to come off the sides of the bowl. Add 1-3 Tablespoons of flour, if needed.
3. Cover the bowl and set aside to rise in a warm place until double in size, about 2 hours.
4. On a lightly floured surface, roll the dough into a large rectangle (about the size of a silicone mat). Spread 4 Tablespoons of softened butter (microwave until half if melted, then stir together to make a butter paste) all of the dough. Then fold into thirds (lengthwise - so they are layered on top of each other). Cut into 1-inch strips along the width. Then tie the strips into a knot (you may need to stretch them a bit first). Place on a parchment paper-lined baking sheet. Allow some room for the rolls to expand a little.
5. Let rise for 30-45 minutes. While rising, preheat oven to 350 degrees. Bake for 14-17 minutes or until a light golden brown color. Brush rolls with the remaining 4 Tablespoons of softened butter. Serve warm or store in an air-tight container.

https://www.modernhoney.com/knotted-rolls/

 

Rotini, Peas and Cheese

 Rotini, Peas and Cheese

Ingredients

• 2 slices bacon
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 cup finely chopped onion
• 2 cloves garlic minced
• 1 1/2 teaspoons all-purpose flour
• 2 teaspoons Dijon mustard
• 1 cups milk
• 1 cups shredded sharp cheddar cheese
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 16 ounces rotini or bowtie pasta
• 3/4 cup frozen green peas, thawed

Instructions

1.               Bring pot of water to a boil and add rotini noodles, cooking until al dente. Drain, but reserve one cup of the pasta water.

2.                 Meanwhile, cook bacon in skillet over medium heat. Remove bacon and chop or crumble.

3.                 Leaving the bacon grease in the skillet, turn heat up to medium-high. Add butter and oil and stir with a wooden spoon. Add onion and saute for 5 minutes, stirring occasionally. Add garlic and sauté for another 30 seconds.

4.                 Add flour and cook for 1 minute, stirring constantly. Stir in mustard. Gradually add 1 cup milk, whisking continuously; bring mixture to a boil. Cook for 3 minutes or until slightly thickened. Remove from heat. Let stand 5 minutes. Add cheese and season with salt and pepper. Whisk until smooth.

5.       Drain hot pasta and immediately toss it with the cheese mixture. Add in peas and bacon. If mixture is too sticky or thick, add small amounts of pasta water to loosen.

https://amandascookin.com/rotini-peas-cheese/#wprm-recipe-container-24954