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 you prefer sweeter rolls)
- 1 teaspoon salt
- 8 large eggs
Preheat the oven to 350 F (180 C). Line 2 baking sheets with parchment paper.
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.
In a stand mixer or large mixing bowl, whisk together the matzo meal, sugar, and salt. With the electric mixer slowly running (or whisking constantly by hand), pour in the oil and water mixture.
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.
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.)
Arrange the rolls on the prepared baking sheets as you work. Bake at 350 F (180 C) for 45 to 50 minutes.
- 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 1 to 2 days, or can be frozen. Either way, they'll taste best if you reheat them before serving.