Passover Rolls
photo by karen
- Ready In:
- 45mins
- Ingredients:
- 5
- Serves:
-
10-12
ingredients
- 1 cup water
- 1⁄3 cup oil
- 1⁄4 teaspoon salt
- 1 cup matzo meal
- 4 eggs
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
Reviews
-
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!
-
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.
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RECIPE SUBMITTED BY
karen
United States