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Passover Rolls II

SUBMITTED BY: JYJACOBS

"This recipe comes from my mother-in-law. These rolls are easy to make, and similar to popovers. You can fill them with tuna or salmon salad or eat them plain! They are delicious!"

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Read Reviews (9)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 cups matzo meal
1 1/2 cups boiling water
1/2 cup vegetable oil
1 teaspoon white sugar
1 teaspoon salt
4 eggs, beaten

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
In a large mixing bowl, combine matzo meal, water, oil, sugar, and salt. Mix well then let mixture cool.
Add eggs to the mixture. Drop rolls by rounded tablespoons onto the prepared cookie sheet.
Bake at 375 degrees F (190 degrees C) for one hour, checking to make sure they are golden brown and not burned.

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REVIEWS

Reviewed on Apr. 14, 2006 by BETTYTAMS

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

BETTYTAMS
Apr. 14, 2006

These are decent but pretty bland. I just looked up other Passover Roll recipes on line and they were about the same as this with one tablespoon of sugar instead of 1 teaspoon. I think that is probably more to my liking. This is definitely worth making, but I am definitely adding more sugar next time. I also only needed to cook it for 50 minutes and that was a little bit too much. I would set your timer for 45 minutes and watch closely. **OK I made them again today and added the sugar and it was great!!! I added a little more than a tablespoon and the rolls taste like funnel cakes. My only complaint is that I used extra large eggs this time and it was too much egg for me. It made the inside like a kruller doughnut. Although that sounds good, it was so airy it was like their was nothing there.**This is my last update I promise!! I froze both batches of rolls I made and defrosted them the day off. In the second batch with extra sugar and extra large eggs, the airy quality of the center was toned down a ton. It was perfect and moist. The first batch was slightly dry to me. Everyone raved over them. They were a huge hit.

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2 users found this review helpful

These are decent but pretty bland. I just looked up other Passover Roll recipes on line and... MORE

Reviewed on Apr. 7, 2004 by MJB628

My recipe for these rolls is a little different. I use 1 cup of water and 1/2 cup of oil. The... MORE

Reviewed on Apr. 19, 2008 by Patty

i rated them a 5 star because the recipe came out of a cookbook from Frances Av Rutick "The ... MORE

Reviewed on May 2, 2005 by JOYCE H.

Made these rolls last year. They were great !! Panicked this year when I couldn't find my... MORE

Reviewed on Apr. 13, 2007 by miki

came out really good. I used to make this with my mom but these were more dense then those... MORE

Reviewed on May 4, 2006 by Arielle

Yum! Even the batter tasted good. They don't keep well for too many days, though. MORE

Reviewed on Apr. 25, 2003 by ALKATIB

Absolutely horrible. I will never try this again. It was missing something. Flavor. Extremely... MORE