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- Dish type
- Bread rolls and buns
This is a recipe for rolls to serve during Passover instead of always serving matzo.
33 people made this
- 150g (5 oz) matzo meal
- 1/2 teaspoon salt
- 1/2 teaspoon caster sugar
- 250ml (8 fl oz) water
- 120ml (4 fl oz) vegetable oil
- 4 eggs
MethodPrep:15min ›Cook:50min ›Ready in:1hr5min
- Preheat oven to 190 C (gas 5). Lightly grease a baking tray.
- In a large mixing bowl, combine matzo meal, salt and sugar. Mix well.
- Bring water and oil to the 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 tray.
- Bake at 190 C for 50 minutes.
Reviews & ratingsAverage global rating:(29)
Reviews in English (23)
by TEACH AT THE BEACH
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.-30 Mar 2002
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.-19 Apr 2004
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.-09 Apr 2009
Passover Recipes: Gorgeous Passover Rolls
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This recipe for Kosher for Passover rolls has been passed down for years through my family. Adding the eggs one by one keeps the rolls airy, puffy and tasty.
Chef Shaily Lipa is an experienced culinary author who has published numerous cookbooks, has appeared on television cooking shows, and is a regular contributor to leading food magazines. She studied cooking in London, Italy, and Thailand and acts as a consultant for international food manufacturers. Shaily is about to be aired on Israeli prime time TV with her personal cooking show – “Shaily’s Home”.
Special thanks to Inbal Baum of Delicious Israel for this recipe and translation.
Related: bread & savory pastries, breakfast & brunch, kid-friendly, pareve, Passover, vegetarian
Prep time: 10–15 minutes
Cook time: 40–50 minutes
Yield: 15–18 pieces
Matzah meal, which is just the bread of affliction finely ground, has seldom been put to better use than in this recipe created by California cooking instructor Linda Capeloto Sendowski. Easy to make, her popover rolls are the answer to the sandwich cravings that can appear mid-Passover week. They work wonderfully well for sopping up brisket gravy—crisp on the outside, with an airy interior that may remind you of gougères (without the cheese). Sprinkle them with “everything spice” or za’atar before you pop them in the oven, and the ensuing aroma will have folks running to the kitchen.
Since Linda shared her recipe with Washington Post readers in 2012, the rolls have been a favorite on my seder table and throughout the holiday week. They can be stored at room temperature for a few days, during which they will become increasingly chewy. They freeze well. Photo by Deb Lindsey.
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- 1 ¼ cups water
- ⅓ cup canola oil
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 2 cups matzo meal
- 4 large eggs
- 1 tablespoon chopped fresh chives
- 2 teaspoons finely chopped fresh thyme
Cover a large, heavy baking sheet with parchment paper.
Combine first 4 ingredients in a medium saucepan over medium-high heat bring to a boil. Reduce heat to low add matzo meal, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds). Remove from heat place dough in bowl of a stand mixer. Cool slightly. Add eggs, 1 at a time, beating at low speed with paddle attachment until well combined and scraping sides and bottom of bowl after each egg. Stir in chives and thyme.
With moistened fingers, shape about 1/4 cupfuls of dough into 12 mounds 2 inches apart onto prepared pan. Bake at 375° for 55 minutes or until browned and crisp. Cool on a wire rack.
10 Delicious Sephardic Passover Recipe Ideas
Wondering what to make for Passover? I did some of the work for you! Sephardic Passover rules and traditions vary quite a bit from Ashkenazi and so don&rsquot be surprised if you see items here that you may not expect. Of course I&rsquove included a few Moroccan passover recipes as the ones I am most familiar with.
For example, rice and legumes like lentils and chickpeas aren&rsquot off-limits so you&rsquoll often find them in traditional Sephardic Passover dishes. This is a fascinating read about the variety of differences across Sephardic traditions.
Try a few of these recipes and then let me know what you think. I have enjoyed making, and trying every one of them.
- Preheat oven to 425 degrees.
- In a 2 quart pot, bring water, oil and salt to a boil.
- Remove from heat and add matzo meal and stir until it forms a ball.
- Add eggs, one at a time, beating until each egg is incorporated before adding another.
- Drop the batter in an oval shape on greased cookie sheet for sandwich style rolls (makes 10 rolls) or fill a greased muffin tin (makes 12 muffins).
- Bake for 30 minutes.
I posted this recipe years ago on Food.com and everyone who rated it, except for one person, gave it a 4 or 5 star rating. I do have some relatives who don’t like the rolls…so I can’t promise everyone will like them. But I’ve found that for every person who doesn’t like them, a bunch more do.
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Passover Recipe Corner
After the mixture comes to a boil, add 1 ½ cups matzo meal and ½ cup cake meal.
Remove from stove and using a mixer, beat in 6 eggs, one at a time.
Form 12 – 14 round shaped, slightly flattened rolls and place on either a greased or parchment paper lined cookie sheet leaving room for them to expand. Bake for 1 hour.
Delicious right out of oven or reheat before serving. Delicious for a sandwich or for breakfast with your favorite jam or cheese.
Strawberry Mousse – This recipe is from Betsy Wolf who used to live in our community and is a marvelous cook. She and her husband Sheldon currently live in Philadelphia.
- 1 pint fresh strawberries, diced and sprinkled with sugar
- ¾ cup sugar
- 1 TBSP lemon juice
- 3 egg whites
- Pinch of salt
- 2 TBSP sweet red Passover wine
Beat egg whites and gradually add sugar until combined. Add strawberries, lemon juice and salt and continue beating. Add wine and beat at low, then medium speed for a total of 15 minutes. Spoon into a large bowl and freeze. May be garnished with strawberries, shaved chocolate or whipped cream.
• 1 cup chopped apples
• 1/4 cup chopped walnuts or almonds
• 1 tsp sugar or honey
• 2 tbsp red wine
• grated rind of half a lemon (optional)
• 1 tsp cinnamon
Mix all ingredients together well. Add enough wine to bind together. Let set in the refrigerator.
The fruit and nuts found in charoset recipes refer to two verses found in the Song of Songs linked with the spring season. “Under the apples tree I awakened thee” (8:5) and “I went down into the garden of nuts”(6”11). The red wine recalls the Red Sea, which the Lord parted for the Jews. Most American Jews are familiar with the mixture of apples, almonds, cinnamon, wine, and ginger. This is by no means the only combination. Pine nuts, peanuts, even chestnuts can be mixed with apricots, coconuts, raisins, dates, figs and even bananas.