Passover Rolls
- MAKES
- 1 dozen
- PREP
- 25 Min
- COOK TIME
- 43 Min
After a few days of eating matzo (that's unleavened bread that's eaten during the eight days of Passover), we begin looking for another unleavened alternative. Well, look no more! Here's a roll that's so light and yummy you would never know it contains no flour, and it's great for filling with chicken, tuna, and egg salad, too!
What You'll Need
- 2 cups matzo meal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup water
- 1/2 cup peanut oil
- 5 eggs
What to Do
- Preheat the oven to 375 degrees. Coat a rimmed baking sheet with cooking spray.
- In a large bowl, combine the matzo meal, sugar, and salt; mix well.
- In a small saucepan, bring the water and oil to a boil over medium-high heat. Pour into the matzo meal mixture and beat with an electric beater on low speed until well combined. Add the eggs one at a time, beating thoroughly after each addition. Allow to sit for 15 minutes.
- With oiled hands, form the dough into 12 balls and place on the baking sheet. Bake for 40 to 45 minutes, or until golden. Serve warm.
Notes
For crustier rolls, after baking, turn the oven off and allow the rolls to sit in the oven a bit.
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