Efrat's Notebook

Passover Rolls from Matzah Meal Draft

My Passover rolls, from a cooked matzah meal and egg dough that puffs in the oven into golden, slightly hollow rolls.

  • Prep20 min
  • Cook50 min
  • Total1 hr 10 min
  • Makes10 rolls
  • KashrutParve

What you need

Amount:10

How I make it

  1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and grease it.

  2. Put the water, oil, sugar, salt and pepper in a pot and bring to a boil.

  3. Add the matzah meal all at once to the boiling liquid and stir hard with a wooden spoon over the heat, until the mixture comes together and pulls away from the sides of the pot.

  4. Keep cooking and stirring for another 30 seconds, until the mixture dries out a little.

  5. Take off the heat and keep stirring until it cools slightly.

  6. Add the eggs one at a time, stirring, and let each one blend in completely before adding the next.

  7. Oil your hands well and shape the dough into balls the size of a small clementine.

  8. Set the balls on the sheet with plenty of space between them.

  9. Bake for about 50 minutes, until golden.

What I've learned

  • I don't open the oven in the first 30 minutes of baking, and preferably not at all, so the rolls don't shrink as they cool.
  • When I double or triple the recipe, I move the mixture to a stand mixer with the paddle for the eggs and mix on the lowest speed.

Source: ChefEf (chefef.com)