Passover Rolls Recipe
With Passover just a few weeks away, many of my Jewish friends are searching for new recipes.
Bread is one of those things you learn to do without during Passover because you aren’t allowed to eat anything with yeast or other leavening agents.
While I no longer follow the Passover dietary laws anymore, I did for many years and still have plenty of family and friends that do. This Passover Roll recipe made my life so much easier when I was trying to figure out what to take to work for lunch. I hope it makes the week go by a little easier for you too.
MORE RECIPES YOU CAN EAT DURING PASSOVER:
If you make your rolls in a muffin tin, they come out a lot like a popover. They are wonderful with butter or honey as a dinner roll. They would also work great cut in half and filled with something sweet as a dessert.
Or place the batter on a cookie sheet in the shape of an oval and make yourself some sandwich rolls.
If you aren’t Jewish and want to be adventurous, bread crumbs are the typical substitute for matzoh meal. That said, I’ve only made these rolls with matzoh meal and have no idea if they would work if you change up the ingredients.
Matzoh meal soaks up the liquids and quickly expands…keep that in mind if you are going to experiment with this recipe.
1 cup water
1/3 cup oil
1/4 teaspoon salt
1 cup matzo meal
- 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.
Some of the reviews I’ve received on this recipe:
These rolls were amazing! The whole family just loved them! We won’t miss bread at all this Passover season! They were nice and light and they disappeared fast! I sprinkled sesame seeds on top before I put them in the oven! Thanks for a wonderful passover recipe!
I made these for my family yesterday and they were a big hit!! They said that these rolls were the best Passover rolls they ever had! I had to triple the recipe because they disappeared so quickly! They’re cooking in the oven right now. I can’t wait! Thanks for a new tradition!!
These are about as easy as popovers to make, and very tasty. I usually use the “oval on a baking sheet” format. I wouldn’t feel right eating this on Passover, if this isn’t leavened bread, it sure gives my mouth the impression of a soft and tasty roll.
My sister has our Baba’s old recipe for Passover rolls and she makes them so well. I always fail for some reason. But this recipe is amazing. The rolls come out fluffy and light. I made one recipe with regular matzah meal and another with whole wheat matzah meal. Both batches came out perfectly. Tomorrow I am going to try adding sautéed onions and garlic to the batter just for fun.
Nice change from matzah. Very easy to make. One of my guests suggested they would make a nice Cannoli or Eclair if piped with cream, I may have to investigate that. Thanks for the post.
I made these this past Passover and they were a huge hit with the family. they were so easy to whip up. I think I may have undercooked them just a bit but they still tasted awesome. we’ll be making these again!
I would agree that they can be a little moist in the middle, but I think they are fine that way. They also are light with big wholes in the middle…which makes them even better for sandwiches.
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SEE OTHER RECIPES YOU CAN EAT DURING PASSOVER:
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