Onion Rolls for Passover

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

Source: Let My People Eat!- Passover Meals Made Simple by Zell Schulman. I have made the necessary corrections to this recipe (regarding the eggs).

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Insert the metal blade in a food processor.
  3. With the machine running, drop the onion into the feed tube and process until minced (chop by hand, if desired).
  4. In a small skillet over medium- high heat, melt the chicken fat or margarine.
  5. Add the onion and saute until golden brown.
  6. Set aside.
  7. Over high heat, bring the oil and water to a boil in a large saucepan.
  8. Remove from the heat and add the matzo meal and 1 teaspoon of salt.
  9. Mix well with a wooden spoon.
  10. Place the mixture in a food processor (or a mixer).
  11. Add the 4 eggs, and the sauteed onion.
  12. Pulse until well mixed.
  13. Remove to a mixing bowl.
  14. Dipping your hands in the cold water, shape the dough into 2- inch rolls.
  15. Place about 2- inches apart on a greased cookie sheet.
  16. If using the egg wash, combine the egg and remaining 1/2 teaspoon salt in a small bowl and brush this on the tops of the rolls.
  17. Bake for 50 to 60 minutes or until golden brown.
  18. Let cool for several minutes before removing from the baking sheet.
  19. Dough can be prepared ahead of time and refrigerated overnight.
Most Helpful

I made these rolls for Passover this year. There is not enough Matzo Meal. I added 2-1/4 C of Matzo Meal and fresh Chives. MMMMMM!!! My guests couldn't get enough. I had to make more for the 2nd night.

eholly April 20, 2011

Excellent recipe. But, the recipe ingredients call for 4 large eggs. In the directions, only 2 are added. Last year I used 4 eggs, but had to "up" the matzo meal to 1 1/2 cups. That worked well.

lorenegutman1 April 13, 2008