Shrimp MalaiCurry

Heat mustard oil. Fry shrimp and set aside. In same oil, add finely chopped onions and garlic, and grated ginger. Add bay leaf and dry red chilies. Stir fry until onion starts browning. Add turmeric and red chili powder and a pinch of garam masala. Stir fry for a few minutes. Add coconut milk. Cook for 5-10 minutes. Add shrimp, salt and a little bit of sugar. Keep on low heat for 20 minutes. Add green chilies at the 15 minute mark. Serve and enjoy!

Lemon Strawberry Salad

Slice strawberries thinly. Add lemon juice and sugar and let sit to macerate for couple of hours.

Add Shaan Fruit Chaat Masala to the strawberries and mix.

I used baby spinach and arugula for greens. Add the strawberries and liquid to the greens.

Add pine nuts and pecans.

Enjoy!

Basil Fried Rice

Cook white rice in rice cooker. I used Basmati.

Take peanut oil and butter in wok. Add julienned onions and green and red chilies. Add chopped garlic and grated ginger. Add basil leaves.

Beat eggs and add oyster sauce to eggs. Add half the eggs to the wok and keep stirring till egg is cooked and scrambled.

Make sure there is enough oil for rice, if not add more. Add salt and little bit of sugar. Add the white rice and keep stirring. Add the remaining eggs, stir until cooked and serve.

Enjoy.

Mini Cheesecakes

Recipe from Missy...


Makes 15 cheesecake cupcakes.

2 boxes of cream cheese
1 cup sugar
2 eggs
1 teaspoon vanilla
3/4 cups chocolate chips
15 Nilla wafers

Preheat oven to 350F

Take cupcake pan and line with paper liners.

Mix all ingredients (except wafers) in electric mixer. Place a Nilla wafer in each cupcake liner. Top by spooning in cream cheese mixture. Bake 20 minutes. Cool completely before enjoying.

Cashew Nut Chicken Salad

Chop tomatoes, green chilies, red onions and cilantro and set aside.

Fry cashews in oil until light brown, drain and set aside.

Slice chicken thighs. Add cornstarch, salt, pepper, garlic powder, red chili power, dried red chilies and soy sauce to chicken and fry until cooked through. Drain oil and add to cashews.

Add the chopped veges and herbs. Squeeze in lemon juice.

Toss everything together.

Serve.

chili rubbed chicken with piri piri sauce

withholding the recipe because it did not turn out too well... but it looked good!

Strawberry Vanilla Cake

Gyros

fff

Bought the pita bread and gyros. Pan seared both.

Tzatziki Sauce:

Strain plain yogurt. Add grated cucumber, olive oil, dried mint, salt, lemon juice, and finely chopped green (optional). Stir.

Add gyros to pita. Top with sauce and feta cheese.

Taneem's Super Cheesylicious Grilled Cheese Sandwich

Yummm!

Jeera Chicken

It's cumin night!

Take one whole chicken and cut up.
Heat oil and add generous amount of cumin seeds.
Also add whole peppercorns and cardamoms.
Stir.
Add finely chopped onions.
Add whole cloves of garlic and grated ginger.
Fry until browned.
Add dried red chilies.
Add ground coriander and ground cumin.
Add chicken and salt.
Stir fry on high heat until well browned.
When chicken is almost cooked through, add scant chicken stock.
Lower heat, cover and cook. Stir occasionally.
When chicken is cooked through, uncover and wait for liquid to completely evaporate.
Oil and spices will remain.
Separately, chop some chilies, cilantro, coriander seeds and cumin seeds in a food processor.
Sprinkle this rub on chicken.
Serve.

Jeera Polao

Wash and soak rice.
Heat oil and ghee.
Add cumin seeds, whole black peppercorn and dried red chilies.
Fry for few minutes.
When seeds sputter, drain rice and add to oil. Stir fry for 3-5 minutes.
Add grated ginger.
Add salt and water (double the amount of rice).
Wait until water comes to a boil.
Cover and cook on low heat for about 20 minutes.
Serve!

Chinese American Chopsuey

Tiramisu Layer Cake

Thanks to David and Jackie for the recipe!

Prep Time: 5 Minutes​​Cook Time: 20 Minutes​​Ready In: 2 Hours​Servings: 12
INGREDIENTS:
CAKE: - prepare the night before
1 (18.25 ounce) package moist white cake mix
4 teaspoon instant coffee powder dissolved in ¼ cup of water
3/4 cup coffee or espresso
2 tablespoon coffee flavored liqueur
FILLING:
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
FROSTING:
2 cups heavy cream
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur
GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions. Divide 1/3 of batter in one pan, Stir instant coffee into remaining batter; pour into 2 pans.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. In a measuring cup, combine brewed coffee and 2 tablespoon coffee liqueur; set aside.
5. To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate. DO NOT BEAT MORE THAN 5 MINUTES!!!
6. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture. DO NOT BEAT MORE THAN 5 MINUTES!!!
7. To assemble the cake: LAYER THE CAKES UPSIDE DOWN! Place one coffee cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, and then spread with half of the filling mixture. Top with plain cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
8. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar. Better results with regular chocolate rather than baker’s chocolate.

*i think you can use sweetened coffee in place if coffee liqueur

Stuffed Potatoes and Eggplant

Purple Delight: Beets, Purple Potatoes and Eggplant Curry

Chicken Roast

		Chicken
Ghee	2 1/2 cups	Onion (sliced)	4 counts
Onion	1.5 cup	Garlic paste	1 tab spoon
Ginger paste	4 tab spoons	Mace paste	¼ tea spoon
Nutmeg paste	½ count	Cinnamon paste	1 teaspoon
Cardamom paste	½ teaspoon	Cloves paste	3 counts
Salt		Sugar	1 tab spoon
Lemon juice	2 tab spoons	Plain yogurt	1 cup
Milk	2 cups	Keora or Rose Water	2 tab spoons
Saffron	Lemon yellow color

Heat the ghee and add the sliced onions. When browned, remove half the fried onions. After few minutes put the chicken in and fry until golden brown. Mix the yogurt with other spices and add to the pot. Stir and cover. The chicken will release water. When the water dries up and the chicken is cooked, stir in high heat until the sauce thickens and the ghee separates. Add the reserved fried onions, sugar, lemon juice and keora and keep stirring for a few more minutes.

This can be made into Morog Polao by mixing this with polao.

Mushroom Stir Fry in Butter

Heat butter in wok. Add cumin seeds.

Slice onions and fry until brown.

Slice potatoes thinly and add to the wok. Add salt and pepper. Stir fry until cooked.

Add the mushrooms and season more if needed. Stir fry in highest heat setting until browned and slightly charred and color resembles picture above.

Sliver green chilies and add.

Recipe from Shamima Bhabi (with the addition of cumin seeds and green chilies).

King Prawn in Coconut Milk

Salt and fry the shrimp in oil until red color appears.
In the same oil add two pieces of star anise, cumin, bay leaves, cinnamon stick, black pepper, pinch of mustard seeds and let it sizzle.
Dice onions and add to the oil. Fry until golden brown.
Add turmeric, red chili powder, and pinch of cumin powder and stir for couple of minutes.
Add salt and a can of coconut milk.
Let it simmer and cook until the oil separates and it looks like picture above.
Add the shrimp and  sugar (to taste) and cook on low heat for 15-20 minutes until sauce thickens and the flavor develops.
Optionally, add two green chilies and cover and cook on low heat for the flavor to infuse.
Sprinkle half to one teaspoon (to taste) of garam masala. Stir and keep on low heat for 10 more minutes.
For a little extra decadence- add a tablespoon of ghee. Yummmmm!
Enjoy!

Carrot Orange Pineapple Juice

Handful Baby Carrots
One Orange
Quarter Pineapple

"Best Chocolate Chip Cookies"

Recipe adapted from: http://allrecipes.com/Recipe/best-chocolate-chip-cookies/detail.aspx
Ingredients

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 eggs
• 1 teaspoon vanilla extract
• 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoons hot water
• 1/4 teaspoon salt
• 1 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg. then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and chocolate chips. Drop by large spoonfuls onto ungreased pans and flatten slightly.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Apple Cucumber

2 Granny Smith Apples

1 Cucumber

Pineapple Apple Carrot

1/2 a pineapple

1 apple

3 carrots

Juice!!!

 

I don't eat fruits and vegetables. It's a confession. I think that might be linked to why I keep getting sick... so in an attempt to get more nutrients into the system I got my new kitchen sidekick... the Breville Juice Extractor. And the big book of juices. Now I'm just hoping I'll give myself 5 mins every morning to make juice!

The fruits juices are obviously delicious, but I'll try to add some veges to most of them... maybe one day I'll graduate to green juice (kale, spinach, etc)

French Onion Soup and Roasted Baby Potatoes

Soup: I followed Tyler Florence's French Onion soup: http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2/index.html

Potatoes: Followed recipe from Giada de Larentiis: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-baby-potatoes-with-herbs-recipe/index.html

Snap Peas in Kadhai "Paneer"

Ingredients:

Red chilies

Coriander seeds

Garlic paste

Ginger paste

Tomato paste

Mozzarella Cheese or Cottage Cheese

Curry Leaves

Salt

Directions:

Grind the red chillies and coriander seeds.Heat oil in wok and add garlic paste. Saute till brown. Add the gound red chillies and coriander. Saute. Then add green chillies and ginger. Saute for about 30 seconds. Add tomato paste and stir. Add curry leaves, salt and garam masala. Add the snap peas and stir fry. Cook until they are cooked through. I added bits of sliced mozzarella as I didn't have paneer. Let the cheese melt and serve!

I adapted this recipe fom the Kadhai Paneer Recipe in The Indian Menu Planner

Gateau de Crepes

Saw a crepe cake on Best Thing I Ever Ate on Food Network and have been dreaming about it since then. Here's my Gateau de Crepes from Smitten Kitchen's Recipe: http://smittenkitchen.com/2007/06/having-my-cake/

I followed most of the directions. I did not use Kirsch or confectioner's sugar. I halved the recipe and I did not wait overnight or check the temperature before adding butter. I think following the instructions would have made it even better- but it was wonderful anyways! Making it was a labor of love- and probably will not be making another one for a while.

For the crepe batter:

6 tablespoons butter
3 cups milk

6 eggs

1 1/2 cups flour
7 tablespoons sugar

Pinch salt

For the vanilla pastry cream:
2 cups milk
1 vanilla bean, halved and scraped
6 egg yolks
1/2 cup sugar
1/3 cup cornstarch, sifted
3 1/2 tablespoons butter

For assembly:
Corn oil
2 cups heavy cream
1 tablespoon sugar or more


1. The day before, make the crepe batter and the pastry cream. Batter: In a small pan, cook the butter until brown like hazelnuts. Set aside. In another small pan, heat the milk until steaming; allow to cool for 10 minutes. In a mixer on medium-low speed, beat together the eggs, flour, sugar and salt. Slowly add the hot milk and browned butter. Pour into a container with a spout, cover and refrigerate overnight.

2. Pastry cream: Bring the milk with the vanilla bean (and scrapings) to a boil, then set aside for 10 minutes; remove bean. Fill a large bowl with ice and set aside a small bowl that can hold the finished pastry cream and be placed in this ice bath.
3. In a medium heavy-bottomed pan, whisk together the egg yolks, sugar and cornstarch. Gradually whisk in the hot milk, then place pan over high heat and bring to a boil, whisking vigorously for 1 to 2 minutes. Press the pastry cream through a fine-meshed sieve into the small bowl. Set the bowl in the ice bath and stir until the temperature reaches 140 degrees on an instant-read thermometer. Stir in the butter. When completely cool, cover and refrigerate.
4. Assemble the cake the next day: Bring the batter to room temperature. Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface. Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers. Cook on the other side for no longer than 5 seconds. Flip the crepe onto a baking sheet lined with parchment. Repeat until you have 20 perfect crepes.

5. Pass the pastry cream through a sieve once more. Whip the heavy cream with the tablespoon sugar and the Kirsch. It won’t hold peaks. Fold it into the pastry cream.

6. Lay 1 crepe on a cake plate. Using an icing spatula, completely cover with a thin layer of pastry cream (about 1/4 cup). Cover with a crepe and repeat to make a stack of 20, with the best-looking crepe on top. Chill for at least 2 hours. Set out for 30 minutes before serving. If you have a blowtorch for creme brulee, sprinkle the top crepe with 2 tablespoons sugar and caramelize with the torch; otherwise, dust with confectioners’ sugar. Slice like a cake.

"Nasi Goreng"

This recipe was from http://www.food.com/recipe/indonesian-fried-rice-nasi-goreng-35551 but I altered it as I didn't have shrimp paste or the time to add meat.

Ingredients:


2 cups Trophy Basmati rice , cooked
2 tablespoons oil
2 egg, lightly beaten

0.5 large onion, peeled and sliced

2 cloves garlic, peeled and sliced
3 red chilies, sliced

1/2 teaspoon salt

1 tablespoon sweet soy sauce
sliced cucumber (to garnish)

sliced tomato (to garnish)

bunch of spinach, optional

Directions:

Stir the rice with a fork to separate the grains.

Heat the oil in the wok and fry the onion, garlic and chilies until the onion is tender. Beat the egges and pour in, stirring to scramble. Add the spinach.

Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through.

Garnish with cucumber, and tomato. The fresh cucumber really makes a diffeence!

Honey Ginger Mahi Mahi

This recipe was from http://allrecipes.com/Recipe/ginger-glazed-mahi-mahi/detail.aspx but I changed it a little bit. It's the first time fish was acceptable to the husband so this will become permanent :)

Ingredients


3 tablespoons honey

3 tablespoons soy sauce

1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
2 mahi mahi fillets

crushed red pepper to taste

chopped green chilies to taste

salt to taste

1 tablespoon vegetable oil

Directions

1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic, crushed red pepper, chopped green chillies and olive oil. Season fish fillets with salt, and place them into the dish. Cover, and refrigerate for 20 minutes to marinate.

2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

Favorite Burgers Remixed

This burger is a mixture of three of our favorite burgers: The Wagyu beef burger from a local Scandinavian restaurant called Hjem, bbq burger from a local pub Grub's, and the cheese and jalapeno stuffed smokehouse from Burger King.

Ingredients:
Ground Beef Chuck 80/20
Jarlsberg Cheese
Chopped Jalapenos
Shredded Cheese
Chopped Cheese
Salt
Pepper
Spinach (optional)
BBQ Sauce (optional)
Buns

Directions:

Take the ground beef in a bowl and add salt and pepper. Add the chopped bits of cheese and jalapenos. Add the shredded cheese. Mix and rest for 10-15 minutes. Make patties, don't press too hard or compress the meat.

I used my new favorite kitchen sidekick, the Presto Liddle Griddle. Heat griddle to 400F. Put the patties on and cook on each side for 6-7 minutes for medium done burgers. Turn the patty only once. During the last minute of cooking, put the jarlsberg cheese slice on top and let it melt. Remove the patties and let rest on a plate. Take the burger buns and put on the griddle. The meat juices add flavor and the buns will be nicely toasted.

Make burgers and top with spinach and bbq sauce or whatever you want :)

BBQ Jalapeno and Chicken Pizza

For the crust:

I used Jay's Signature Pizza Crust Recipe from http://allrecipes.com/Recipe/jays-signature-pizza-crust/detail.aspx with some alterations. This recipe makes two pizzas.

Ingredients


Crust:
2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons vegetable oil
3 1/2 cups all-purpose flour

Topping:
Pepperjack Cheese Slices
Shredded Cheese
Grilled Chicken Fajitas
Sliced Jalapenos
Parmesan Cheese
Crushed Red Pepper
Pizza Seasoning
Spicy Chipotle BBQ Sauce

Directions
1.In the Kitchenaid mixer bowl, dissolve the yeast and brown sugar in the warm water, and let sit for 10 minutes.

2.Stir the oil into the yeast solution. Turn on the mixer at speed 2 and use the dough hook attachment. Mix in the flour and then salt. Add the flour 1/2 cup at a time. Add more flour if dough is sticky.

3. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Divide dough in half. You can freeze half for later if you don't want two pizzas. I used the other half for the breadstickes below. Allow the dough to relax for a minute and then roll it out.

4.Preheat oven to 425 degrees F (220 degrees C). Oil a pan and put the crust on the pan. Let it rise for about 15-20 minutes. Pierce crust with toothpick several times. Bake for 5-6 minutes. Then apply BBQ sauce and sprinkle with cheese. Add the chicken, pizza seasoning and jalapenos. Top with parmesan and crushed red pepper.

5.Bake pizza in oven until the cheese and crust are golden brown, about 15 to 20 minutes.

Chipotle Chicken and Mashed Potatoes

Ingredients:
Chicken Breasts
Onions
Chipotle in Adobo Sauce Can
Potatoes
Salt
Oil
Butter

Chicken:

Saute onions in oil until golden brown. Mince chipotle peppers and add to the oil with adobo sauce. Add sliced chicken breasts and salt to taste. Stire fry until chicken is cooked.

Potatoes:

Boil and mash potatoes. Add salt, butter, and chipotle chilies and adobo sauce. Add sauteed onions. Mash and serve.

Spiced Shrimp, Baby Scallops and Perch in Butter

Heat butter. Add chopped garlic and sautee until golden brown. Add shrimp, baby scallops and diced perch. Add salt and crushed red pepper, and fry in butter until cooked. Sprinkle with herbs.

The flaky bits from the perch and the garlic and peppers make deliciousness in the warm butter.

Shrimp in Potato and Snap Peas Dry Curry

Chop onion and fry in oil until brown. Make a paste with ginger, garlic, turmeric and red chili powders. Add the spice paste to the pan. Stir at high heat for 5-6 minutes. If it gets too dry and starts to burn, add few teaspoons of water slowly.

Thinly cube potatoes and snap peas. Chop peeled and deveined shrimp. Add to the pan. Add salt to taste. Stir fry for 5-6 minutes in high heat. When vegetables are brown and shrimp is pink, add quarter cup of water and cover and cook until everything is cooked. Check to see if you need to add water. Once cooked stir fry again. I like the spices and the potatoes to be slightly burnt.

Deshi Style Latke

Adapted the recipe from: http://allrecipes.com/Recipe/potato-latkes-i/Detail.aspx

Ingredients

2 cups peeled and shredded potatoes
4 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup oil for frying
Green Chillies
Red Chili Powder

Directions
I used my Borner V-Slicer to shred the potatoes.

1.Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible. - this is very important!
2.In a medium bowl stir the potatoes, onion, eggs, flour, chili powder, green chili slices, and salt together.
3.In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Latkes

Nutella Chocolate Cookies

Recipe from http://simplyrecipes.com/recipes/chocolate_nutella_cookies/

I used 1/3 of the recipe and it made 21 cookies. I didn't have nuts, so I used a chopped planters nut bar.

10 minutes was good enough for me... 12 would have made them too crispy. They come out really soft but harden as they cool. It's important to let it rest on the sheet about two minutes before transferring to rack.

Cookies

Chicken in Cashew Nut Sauce

Adapted this from the Best Ever Indian Cookbook

Ingredients
Paste of 1 onion
2 tbsp ketchup or tomato paste
0.5-1 cup cashews (grinded in spice grinder or food processor)
1.5 tsp garam masala
1 tsp chili powder
1 tsp crushed garlic
1 tbsp lemon juice
0.25 tsp ground turmeric
1 tsp salt
1 tablespoon yogurt
Oil
Fresh cilantro
2 Large Boneless Chicken Breasts, cubed
Chicken Stock or Water

Heat oil. Add onion paste and fry until brown. Add tomato paste, ground cashew, garam masala, garlic, chili powder, lemon juice, turmeric, and salt. Fry for a few minutes. When spices are cooked, add half the cilantro and the chicken. Fry until chicken is cooked and not pink anymore, and add 1.5 cups water or chicken stock. Cover and cook for about 15 minutes. Add the remaining cilantro and serve.

Another Naan Recipe

I keep trying to find the perfect naan recipe, yet none turn out like deshi naans. Some taste even better, but not the same. This one was pretty good too, but again was thicker and "breadier" than the deshi ones.

I adapted the recipe from the Best Ever Indian Cookbook:

Ingredients

2.5 cups bread flour
0.5 tsp salt
1 tsp dry yeast
4 tbsp plain yogurt
1 tbsp ghee or butter and more for brushing

Mix yogurt and yeast and let rest for 15 minutes. Sift flour and add salt. Add the yogurt mixture and  ghee to the flour. Knead for about 10 minutes. Put dough in an oiled bowl, cover with plastic and let rise in a warm place for 45 minutes.

Divide dough into 4 parts. Roll each into any shape naan you like.

Heat oven to 450F. Bake the naans for 3-4 minutes or until puffy. Remove from oven and brush with ghee or butter.

These are really filling!

Sweet Dinner Rolls

 This is the best dinner roll recipe I've found so far, the rolls are utterly soft and delectably sweet. I found it here from Allrecipes.com. Here's the recipe, modified in someways:

Ingredients

1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast or 2.25teaspoons

Directions
1. Mix water and milk and heat for a minute in the microwave. Add sugar and stir. Add yeast and let it sit until foamy (about 10-12 minutes).
2. In Kitchenaid mixer or by hand, add egg, 1/3 cup butter, and salt and mix. Add flour, half cup at a time and continue mixing.
3. If using mixer, continue kneading until it forms a ball and clings to hook. If kneading by hand, knead for about 10 minutes. Cover and keep in a warm place for 45 minutes to let rise.
4. Divide into small balls, about 16. Spray baking tray with cooking spray and put in the balls of dough. They may not all fit in one tray. Don't crowd the tray, keep atleast 2 inches gap between balls. Cover and let rise in a warm place for an hour.
5. Heat oven to 350F. Bake rolls for about 10-15 minutes.

You can also make the shape below as in the original recipe.