My mother and her sister, who live next door to each other, had a falling out and haven't spoken in six months. My aunt's mad about my brother burning out the clutch in her car. 10 years ago. My uncle (their brother) who owns a store under my mother's apartment and next to my sister's farmhouse, hasn't taken sides. (Cue "Dueling Banjos.")
While not Sicilian, I have a notable appetite for spite, especially if you mess with my people. So here's my aunt's secret recipe for sweet potato rolls. Unlike revenge, this dish is best served hot.
I'll probably make some for Sunday supper at my house this weekend. It's also a great Thanksgiving recipe.
Sweet Potato Rolls
1 1/2 cups warm water (105 to 115F)
2 packages of dry yeast (like Fleischman's)
1/2 c sugar
1 tb salt
2 eggs
1 c mashed sweet potato
1/2 c butter, softened
6 1/2 c flour
1/4 c melted butter
1. Sprinkle yeast over warm water in large bowl, stir until dissolved. Stir in sugar and salt until dissolved.
2. Add eggs, potato, 1/2 c softened butter and 3 c flour. Beat at medium speed about 2 minutes, until smooth.
3. Gradually add 3 c more flour, mixing with hands until dough is smooth and stiff enough to leave side of bowl; mix in remaining 1/2 c flour only if needed.
4. Place in lightly greased large bowl, turn dough to bring up greased side. Cover with towel and let rise in warm place until doubled in bulk. This should take about 1 1/2 hrs. Grease two 13x9x2 in pans.
5. Turn out dough onto lightly floured pastry cloth. Divide in half. With palms roll out one half of the dough into a 21 inch strip. Then cut into 21 pieces, one inch each.
6. With fingertips, shape into a ball, tuck ridges underneath, to make a smooth top. Cover with towel and let rise until double in bulk, about 1 1/4 hrs.
7. Preheat oven to 375 degrees. Brush tops with melted butter. Bake 25 to 30 minutes. Makes 3 1/2 dozen rolls.
Special notes for San Francisco bakers: I'm not sure about you, but no part of my apartment is warm enough to make bread rise. It's cold up in this shit. I heat my oven up to 375 and let the dough rise on the counter directly across from the warm oven.
Also, 3 1/2 dozen rolls? It's a ton. They freeze and also hold out well overnight. However, these are so good you're going to eat many of them hot out of the oven. Don't burn your mouth. And give a few to the homeless guy in your 'hood who hasn't yet peed on your stoop.
(image from food diary)
Comments