Passover Rolls (Parve, Passover)

Passover rolls on a plate

The Spruce Eats / Julia Hartbeck'

Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 12 to 14 servings
Nutrition Facts (per serving)
382 Calories
19g Fat
43g Carbs
8g Protein
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Nutrition Facts
Servings: 12 to 14
Amount per serving
Calories 382
% Daily Value*
Total Fat 19g 25%
Saturated Fat 2g 10%
Cholesterol 106mg 35%
Sodium 193mg 8%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 5%
Total Sugars 2g
Protein 8g
Vitamin C 0mg 0%
Calcium 23mg 2%
Iron 2mg 11%
Potassium 94mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Even matzo lovers can get bored of the stuff midway through Passover. If you've exhausted all of the creative ways to top matzo, or just want to bite into a kosher-for-Passover sandwich that doesn't have a major crunch and crumble factor than these Passover Rolls are for you. Spread them with cream cheese and jam or fill with an omelet and avocado for breakfast, or use them to make deli or veggie and cheese sandwiches for a quick, portable lunch. You can even sweeten them a little more and fill them with whipped cream or ice cream and berries or chocolate sauce, a la profiteroles. 


  • 2 cups water

  • 1 cup oil

  • 3 cups matzo meal

  • 2 tablespoons sugar, or more if desired

  • 1 teaspoon salt

  • 8 large eggs

Steps to Make It

  1. Gather the ingredients.

    Passover roll ingredients in bowls

    The Spruce Eats / Julia Hartbeck

  2. Pre heat oven to 350 F (180 C). Line 2 baking sheets with parchment paper. 

    Parchment paper lined baking sheet

    The Spruce Eats / Julia Hartbeck

  3. In a large, heavy-bottomed saucepan, bring the water and oil to a boil. Remove from the heat and allow the mixture to stand for 10 minutes to cool a bit.

    Oil and water in a saucepan on a burner

    The Spruce Eats / Julia Hartbeck

  4. In a stand mixer or large mixing bowl, whisk together the matzo meal, sugar, and salt.

    Matzo meal, sugar and salt in a stand mixer

    The Spruce Eats / Julia Hartbeck

  5. With the electric mixer slowly running (or whisking constantly by hand), pour in the oil and water mixture.

    Dough mixing in a stand mixer

    The Spruce Eats / Julia Hartbeck

  6. Add the eggs one at a time, beating well after each addition. The dough will be gooey, but it should hold a shape. If the eggs are very large and the dough is too runny, add a few more tablespoons of matzo meal—just enough that the dough maintains a shape.

    Dough in a stand mixer

    The Spruce Eats / Julia Hartbeck

  7. Wet your hands and shape the dough into rolls. (If your hands are not wet, the dough will stick to them. You may need to run your hands under water to wash and wet them again after every few rolls.)

    Dough balls on a lined baking sheet

    The Spruce Eats / Julia Hartbeck

  8. Arrange the rolls on the prepared baking sheets as you work. Bake at 350 F (180 C) for 45 to 50 minutes.

    Passover rolls on a parchment paper lined baking sheet

    The Spruce Eats / Julia Hartbeck


  • Passover rolls are tastiest warm from the oven. If you don't plan to eat them all the day they're made, wrap them in foil or place in an airtight container.
  • They'll keep at room temperature for one to two days, or can be frozen. Either way, they'll taste best if you reheat them before serving.