Passover Rolls

Mirj's Note:

About 24 hours into the Passover holiday we are usually sick of matzoh and get a hankering for bread. These bread-like rolls have always come to the rescue in our family.

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Yield: 12 rolls

• 1 cup water
• 100 g margarine
• 1 pinch salt
• 1 ½ cups fine matzo meal
• 5 large eggs

Directions:

1. Preheat the oven to 200 degrees C.
2. Spread parchment or silicone paper on two baking sheets.
3. Heat the water, margarine and salt in a pot until the margarine is melted.
4. If you are using kosher for Passover margarine this may take some time.
5. Bring this mixture to a boil, remove from the flame and tip all the matzoh meal into the pot at once, stirring furiously.
6. Return to low heat and cook for 1 minute.
7. Remove from heat and let cool for about 5 minutes.
8. Beat in 1 egg.
9. When the dough is smooth, beat in another.
10. Keep this up until all the eggs have been added and the mixture is completely smooth.
11. Drop walnut sized balls onto the baking sheet.
12. Bake for 35-40 minutes, until golden brown.
13. The rolls will be hollow when baked.

Reviews

[Lunaraven_psi]

I can't believe I forgot to rate these! I catered our Temple's passover Seder last year and served these. Everyone jumped right on those "bread" baskets and there were no leftovers. I asked what I should prepare for this years meal and the first thing they wanted me to keep on the menu were your rolls.

[Allisonsdinner]

I just made these & served them with your matzoh lasagna and they were great! The taste and texture reminds me of popovers, and they're a great way to avoid eating matzoh all week. I made mine with butter instead of margarine because I keep a vegetarian kitchen, and they came out just great.

[Ducky]

Thank you, thank you, thank you! You have made 4 yo DS (and his mom) very happy now that he can have "bread" for Passover. The recipe is easy to follow but my hurdle was to get the metric to the US system (392°F and 7 Tbsp margarine). After that, it was a breeze. I did use my mixer to beat in the eggs. The rolls looked like gefilte fish before baking so I was a bit skeptical that this would work. Lo and behold, 35 minutes later, there were rolls. I got 16 rolls. Next year, I will not wait so long to make these! Thanks.