Passover Rolls

"These rolls are great for either sandwiches or as a fluffy popover-like roll with dinner My mom would make a couple of batches of these every Passover so we could have sandwiches for lunch and rolls with dinner."
 
Download
photo by karen photo by karen
photo by karen
photo by robij photo by robij
photo by Chef Howie P. photo by Chef Howie P.
photo by robij photo by robij
photo by Chef Howie P. photo by Chef Howie P.
Ready In:
45mins
Ingredients:
5
Serves:
10-12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 425 degrees.
  • In a 2 quart pot, bring water, oil and salt to a boil.
  • Remove from heat and add matzo meal and stir until it forms a ball.
  • Add eggs, one at a time, beating until each egg is incorporated before adding another.
  • Drop in oval shape on greased cookie sheet for sandwich style rolls (makes 10 rolls) or fill a greased muffin tin (makes 12 muffins).
  • Bake for 30 minutes.

Questions & Replies

  1. I love these rolls! Make them every year with vegetable oil. Could I make them with olive or avocado oil instead?
     
  2. HOW MANY EGGS ARE IN THE PASSOVER ROLLS RECEIPE?
     
  3. how many eggs are in the passover tools
     
  4. Can these be frozen?
     
  5. I made these rolls,they fell back and look like a pancake.What is the problem?
     
Advertisement

Reviews

  1. I joined this site just so I could tell you how wonderful these rolls are. I just found out that I'm sensitive to yeast, of all things; I haven't found anything remotely close to a roll that I can make a sandwich on that actually tastes good (and I've tried several). I once again crossed my fingers and made the rolls tonight. Your Passover recipe saved this Catholic girl! They're awesome - thank you, thank you, thank you!
     
  2. I followed the recipe except for the size of the pot. They turned out wonderful. I will be making more and add some seasoning to them
     
    • Review photo by robij
  3. Easy to prepare. Tweaked it with a 2 teaspoons sugar. Great tasting and actually moist.
     
  4. These turned out exactly as described, but they are not what I had expected. These are more like giant egg kichels, not rolls. They're light and tasty, but if you're looking for the full on, greasy, heavy version, then you must use the recipe that calls for TWO cups of matzo meal. (all the other ingredients are the same, actually) This, of course becomes a royal pain (in the biceps) to beat in one egg at a time. But- fear not! either recipe works just fine if you add the cooked dough mixture to a food processor, then drop one egg at a time down the chute, pulsing until blended.
     
  5. Perfect every time. Great for sandwiches or just schemer a little butter or cream cheese on. My kids love them with jelly.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes