This summer, the kids had so much fun with their grandparents in Paris. We are still not sure if the grandparents have recovered from all the chaos yet 😉

4-year-old: Mom, grandpa said he’s dead!
Me: Why?
4-year-old: I jumped on his back.
Me: Is he really dead?
4-year-old: Maybe not, because he’s still talking!!

Crescent rolls

(Adapted from Savoury Days)

About 20 mini rolls

150g butter milk (or 150g milk+10g lemon juice)
1 egg
330g all-purpose flour
40g sugar
3g salt
55g butter
6g dry instant yeast
Cream cheese for filling (optional)
1 egg white for topping (optional)

1. Mix all liquid ingredients + yeast together. Add dry ingredients and knead until dough forms a smooth ball.
2. Cover and let it proof until double (about 1 hour or so).
3. Divide dough into 3 balls, each about 210g.
4. Roll each ball into a rectangular 4″x8″. Let it rest for 5 mins. Then cut into small triangle as shown in the photo below (courtesy of Erikastrada blog). If desired, place a small piece of cream cheese as filling.
5. Place the rolls on 2 lined baking sheets, covered with plastic wrap, let it proof for 15″.
6. Meanwhile, heat oven to 350F.
7. Brush the top with egg white (optional).
8. Bake for 10 minutes, then switch the baking sheets in the oven, and bake for another 10 mins.