Tuesday, April 4, 2017

Pesach Rolls

It seems that the family is always hungry on Pesach and looking for something to eat.  I'm an early riser, so every morning I make a fresh batch of these rolls and they enjoy them for breakfast with cream cheese, butter and/or jelly or for lunch with tuna, egg salad or cold cuts.

They are most delicious fresh out of the oven!


1/2 cup oil
1Tbsp sugar
1 tsp salt
1 cup water
2 cups matzo meal
4 eggs

Preheat oven to 375 degrees
In saucepan, bring water to a boil.  Add oil, sugar and salt and bring back to a boil.  Lower heat to low, add matza meal and beat vigorously over low heat until bater leaves the sides of the pan - I prefer to use a wooden spoon for this - takes a minute or two.
Remove from heat.
Beat in eggs, 1 at a time.

Shape into 8-10 balls 2 inches apart on a greased cookie sheet.  Bake for 1 hour until golden brown.

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