Sunday, April 12, 2009

Passover Rolls

Passover Rolls
Adapted from Second Helpings, Please with a twist from my mother-in-law

Prep time: 5 minutes
Rest time: 15 minutes
Baking time: 50-60 minutes

Makes 10-12

2 cups matzo meal
1 tsp salt
1 tsp sugar
1 cup water
½ cup vegetable oil
4 large eggs

1. Combine matzo meal, salt & sugar in a large bowl.

2. Bring the water and oil to a boil in a small pot. Pour into the matzo meal and stir until the water is absorbed. Beat in the eggs, one at a time. Let the mixture sit for 15 minutes.

3. Preheat the oven to 400°F/200°C. Line a large cookie sheet with parchment paper for easy cleanup.

4. My mother-in-law’s tip: Divide the mixture into 10 or 12 equal portions before forming the batter (very thick) into balls.

Norene’s advice: oil your hands to keep the dough from sticking.

Ruth’s note: do this for each ball.

Mother-in-law’s way: Pat each ball to flatten somewhat (about ½”) and make a hole in the center – sort of like a bagel.

5. Bake for 50-60 minutes or until golden brown.


Patsyk said...

My husband's cousin sent me a recipe similar to this one. I haven't made it yet this year, but she says they taste like baked matzah balls.

Ruth Daniels said...

hmmmm...baked matzo balls. Interesting concept.