Where I grew up in the frozen Yukon Territory, winter arrived early and stayed late, so the best way to cope was to embrace the snow.
Once a year our family hosted a sledding party that lasted all day; the crunch of our guests’ tires on snow beginning after breakfast and lasting into the night, when the Northern Lights flickered overhead.
Before the party, my mother and I would make bolillos, traditional Mexican crusty rolls, to serve with my mother’s hearty soup, and the pots of chili that guests brought. It was my job to shape the buns, making sure the ends were twisted and placing them on cornmeal-sprinkled baking sheets.
After the second rising, we would slash the tops lengthwise from end to end, and slide the pans into the oven to rise gloriously and turn brown all over.