Marcy Goldman's Passover Onion Rolls

Printable Recipe

Prep time:  20 minutes

Bake time: 40-50 minutes

Makes: About 6 - 10 rolls, depending on how big you make them.

Ingredients:

1 cup water
½ teaspoon salt
2 teaspoons sugar
½ cup vegetable oil
1 1/3 cups matzo meal
4 eggs
*1/2 to 1 cup diced, sautéed onions (optional)

Directions

1. Preheat oven to 400F/200C. Cover a large cookie sheet with nonstick foil or parchment paper.

2. In a medium saucepan, over low heat, combine the water, salt and sugar. Add the oil and heat until the mixture begins to simmer. Turn off the heat and immediately add the matzo meal. Stir in the matzo meal with a wooden spoon until the mixture pulls away from the sides of the pan.

3. Transfer the mixture to a large bowl or a food processor and allow it to cool for about 5 minutes. Add the eggs, one at a time, either whisking briskly by hand or with the food processor. (Just blend until the eggs are incorporated, don't over-mix.) *To make onion rolls, fold in the sautéed onions now.

4. Depending on how big you want the rolls to be, use an ice cream scoop or a large spoon to put rounds of dough onto the baking sheet. To create hot dog buns, shape the dough into appropriately sized ovals. You can oil or wet your hands to give the rolls the form you want, or just push them into shape with a spoon.

5. Bake in a 400 degree oven for about 40-45 minutes, until the rolls are light brown and puffy. (After 30 minutes, start checking them every 5 minutes, to make sure they're not getting too brown.)  If they do, just reduce the heat to 375F/190C.

6. Put the rolls on a cookie rack to cool, where they will quickly disappear. In the unlikely event that any are left over store them in an airtight container in the fridge. These rolls also freeze well.

My Fave Passover Rolls

From 1,000 Jewish Recipes


Printable Recipe

Hands-on time: 10 minutes
Baking time: 45-50 minutes

Makes 11-12 rolls (using a large ice cream scoop)

Ingredients:
1 cup water
7 tbsp canola oil
1 tsp salt
1 ½ cups matzo meal
5 large eggs

Directions:
1. Pre heat the oven to 400°F/200°C and line 2 baking sheets with parchment paper.

2. In a medium sized saucepan over medium high heat, combine the water, salt & oil. Bring to a boil.

3. Add the matzo meal and lower the heat. Stir for 1 minute or until well blended. Remove from heat and cool for 5 minutes.

4. Beat in eggs, one at a time until well blended before adding the next (Note: while waiting for the matzo meal mixture to cool, I beat each egg in separate cups so that they are well mixed before adding to the matzo meal). Beat thoroughly between each addition.

5. Using the scoop, place balls of dough about 2” apart on the prepared cookie sheets. Oil your finger tips and lightly press into the center of each roll to form a dent or well. (Note: the oil just keeps the dough from sticking to your fingers.)

6. Bake for 45-50minutes, until the rolls are golden and firm. Cool on a cake rack.

Frozen Butter Biscuits

Frozen Butter Biscuits
From The Best of Chef at Home

Printable Recipe

Hands-on time: 15 minutes
Baking time: 15 minutes
Makes 10-12 biscuits

Ingredients:
4 cups all purpose flour
2 tbsp baking powder
2 tsp salt
2 sticks (1 cup/250ml) frozen butter
1 ½ cups milk
Sprinkle of coarse sea salt and freshly ground black pepper
Herb or spice of your choice (optional) This time I used 1 tsp dried thyme since I served it with Cream of Mushroom Soup, infused with fresh thyme

Directions:
1. Preheat oven to 400°F/200°C and line a baking sheet with parchment paper

2. In a large bowl, whisk flour with baking powder, salt (and herbs or spices if you are using any) together.

3. Using a standard box grater (coarse side) or potato grater, grate the frozen butter into the flour and toss lightly with your hands until it’s thoroughly combined. Because the butter is frozen, it grates into tiny pieces that don’t bond with the flour. They stay separate and help make the biscuits light and fluffy.

4. Pour the milk into the flour mixture using the handle of a wooden spoon to form a dough mass. The spoon’s handle is gentler to the dough. Fold the dough over a few times with your hands until all the ingredients come together. If necessary add a few more spoonfuls of milk to help gather up any stray flour.

5. On a lightly floured cutting board, pat the dough into a flat, round shape (about 1½ - 2” high) and cut into wedges or any other shape you prefer. Place the pieces on the prepared baking sheet and sprinkle with sea salt & freshly ground pepper.

6. Bake for 15 minutes, or until they turn a golden brown.

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

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

Directions:
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.