Dinner Rolls

Ingredients:

• 1 (1/4-ounce) package dry active yeast
• 1 cup warm water (105 degree F)
• 1/4 cup sugar
• 1 egg, beaten
• 2 teaspoon salt
• 1 cup milk, warmed
• 4 ounces melted butter, plus 2 ounces
• 5 to 5 1/2 cups flour, plus more for dusting

Directions:

• In a large mixing bowl, dissolve sugar and yeast in warm water. Let sit for about 10 minutes, or until foamy. Add egg, salt, milk and 4 ounces of butter. Slowly add 5 cups of flour, or more if needed to make elastic dough. Continue kneading for about 5 minutes.
• Place dough in a buttered bowl, cover with kitchen towel and set in warm place until it's doubled in size, about 1 hour.
• Lightly oil the muffin pan. Punch down dough and form dough into 2-inch balls. Place each ball in each muffin cup. Cover the muffin pan and allow to rise an additional 1/2 hour.
• Preheat oven to 425 degree F
• Brush the rolls with the remaining melted butter. Bake in the oven for 10-15 minutes, until golden brown.

Farfalle and Cheese

Ingredients:

• 6 ounces dry Farfalle, cook until al dente
• 1/2 cup cooked green peas
• 1/4 cup (1/2 stick) unsalted butter
• 1/3 cup all-purpose flour
• 3 cups milk
• 14 ounces (3 1/2 cup) fontina cheese, grated (you can use sharp cheddar if you prefer)
• 2 ounces romano cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon chipotle chile powder
• 1/4 teaspoon garlic powder

Directions:

• Melt the butter in a saucepan over medium heat and whisk in the flour. Continue whisking and cooking for about 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat.
• Add cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated. Sauce can be used immediately or refrigerate up to 3 days.
• Add cooked Farfalle and green peas. Mix thoroughly and serve.