Passover Rolls

"I have made these rolls in the past and I can say that they are wonderful! Taken from "Second Helpings Please!" by Jewish Women International of Canada (editor my good friend Norene Gilletz) --- plan ahead the batter needs to be refrigerated for 1 hour before shaping. Also see recipe#137491"
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Ready In:
1hr 50mins
12 rolls




  • In a small bowl combine the matzo meal, salt and sugar.
  • In a medium saucepan bring the water and oil to a boil; add in the matzo meal mixture, mix to combine with a wooden spoon.
  • Beat in eggs vigorously with wooden spoon.
  • Cover and refrigerate for 1 hour.
  • Using oiled hands shape into 12 oval balls, then place on a well-greased baking sheet.
  • Bake 400 degrees for about 50 minutes or until golden brown.

Questions & Replies

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  1. I have made many version s before and have used this one but have never noticed it said to refrigerate the better before as my other recipe do not!. Came out like a brick . I will never refrigerate again. Mine are light and fluffy. I could see the batter was stiffer .
  2. These just didn't work for me. Perhaps we don't hate matza enough :) Thanks regardless, Kittencal
  3. A little sweeter than I remember Grandma's being. I'd cut the sugar in half. I also used melted schmaltz (rendered chicken fat), and only 1/4 cup. The eggs should be tempered (add the hot stuff a little at a time to raise the temperature slowly) to prevent formation of curds of scrambled egg in the rolls. Thanks for the memory, Kittencal.
  4. I made these rolls instead of the other passover roll recipes because I've always liked the recipes posted by kittencal. These were pretty good to be leavenfree. I did add more sugar and a dallop of honey to the batter. I let it sit for 2 hours and brushed them with honey butter when the came out the oven. Yummy!



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