Rating: 4.28 stars
32 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.

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  • In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.

  • 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.

  • Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.

  • Bake at 375 degrees F (190 degrees C) for 50 minutes.

Nutrition Facts

312 calories; protein 7.6g; carbohydrates 23.1g; fat 22g; cholesterol 124mg; sodium 241.1mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
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. Read More
(35)

Most helpful critical review

Rating: 2 stars
03/29/2010
Not like "rolls" at all. I won't try again. Read More
(5)
32 Ratings
  • 5 star values: 14
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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. Read More
(35)
Rating: 4 stars
04/19/2004
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. Read More
(22)
Rating: 4 stars
04/13/2009
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. Read More
(14)
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Rating: 5 stars
10/27/2003
This was great!!!! Will definitely make it next Passover and possible even during the year instead of regular rolls. They stay nice and soft even overnight!!!!! Read More
(12)
Rating: 5 stars
04/14/2009
I made these for our passover service and EVERYONE asked me for the recipe! They were great! I did add about 1/2 cup of honey to the water and oil while it was boiling. I think it gave it a litte better taste. I will def make these again this week! Read More
(12)
Rating: 5 stars
04/14/2009
These rolls are excellent. This year I made a batch with regular matzo meal and a batch with whole wheat and both were delicious! Very easy and quick. They will not be left over. Yum!!! Read More
(8)
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Rating: 4 stars
08/14/2007
really dense but good. It helps satisfy the cravings for bread. Read More
(5)
Rating: 4 stars
04/20/2011
I wanted to have something to make a sandwhich with. After reading this recipe and other passover roll recipes i took the advice of using 1 Tablespoon of Sugar. I also used a hamburger press to make flat rolls that i could slice in half like a sandwhich bun or bagel thin. It worked out great. A day later they are still moist in a zip lock bag. Read More
(5)
Rating: 2 stars
03/29/2010
Not like "rolls" at all. I won't try again. Read More
(5)