Tuesday, April 4, 2017
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
1 tsp salt
1 cup water
2 cups matzo meal
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.