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Passover Rolls II

Passover Rolls II

JYJACOBS

JYJACOBS

This recipe comes from my mother-in-law. These rolls are easy to make, and similar to popovers. You can fill them with tuna or salmon salad or eat them plain! They are delicious!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 471 kcal
  • 24%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 212 mg
  • 70%
  • Sodium:
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. In a large mixing bowl, combine matzo meal, water, oil, sugar, and salt. Mix well then let mixture cool.
  3. Add eggs to the mixture. Drop rolls by rounded tablespoons onto the prepared cookie sheet.
  4. Bake at 375 degrees F (190 degrees C) for one hour, checking to make sure they are golden brown and not burned.
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Reviews

BETTYTAMS
32

BETTYTAMS

4/14/2006

These are decent but pretty bland. I just looked up other Passover Roll recipes on line and they were about the same as this with one tablespoon of sugar instead of 1 teaspoon. I think that is probably more to my liking. This is definitely worth making, but I am definitely adding more sugar next time. I also only needed to cook it for 50 minutes and that was a little bit too much. I would set your timer for 45 minutes and watch closely. **OK I made them again today and added the sugar and it was great!!! I added a little more than a tablespoon and the rolls taste like funnel cakes. My only complaint is that I used extra large eggs this time and it was too much egg for me. It made the inside like a kruller doughnut. Although that sounds good, it was so airy it was like their was nothing there.**This is my last update I promise!! I froze both batches of rolls I made and defrosted them the day off. In the second batch with extra sugar and extra large eggs, the airy quality of the center was toned down a ton. It was perfect and moist. The first batch was slightly dry to me. Everyone raved over them. They were a huge hit.

MJB628
28

MJB628

4/7/2004

My recipe for these rolls is a little different. I use 1 cup of water and 1/2 cup of oil. The water and oil are brought to a boil together. I divided the mixture into 12 piles and then rolled the mixture into balls rather than dropping them on the cookie sheet. My bake time was 45 minutes. These rolls looked beautiful and were delicious! A wonderful addition to any Passover sedar.

Patty
20

Patty

4/19/2008

i rated them a 5 star because the recipe came out of a cookbook from Frances Av Rutick "The Complete Passover Cookbook" and it is a tablespoon of sugar and they are wonderful.

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