Passover Rolls I

Passover Rolls I

20
JANWEISBERGER 1

"This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday."

Ingredients {{adjustedServings}} servings 312 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  2. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
  3. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
  4. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
  5. Bake at 375 degrees F (190 degrees C) for 50 minutes.
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Reviews 20

  1. 22 Ratings

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TEACH AT THE BEACH
10/27/2003

We served these rolls to my 6th graders at a sedar meal we had when we were studying passover. They loved these rolls and didn't leave any leftovers.

KarenTheMiltch
4/19/2004

These were pretty good. I thought they were rather difficult to work with, as the dough is very sticky. They had more like a cream puff shell consistency, but were still nice.

DrGaellon
4/13/2009

Just like I remember my grandmother's! Remember, these are gebrokts, so if you observe that restriction, you can't eat these until the last day of the holiday! You can cut the oil down to 1/4 cup; I usually use melted schmaltz because it tastes so good, and it's a once-a-year indulgence.