I attempted a blueberry pound cake recipe that I’ve modified here. It has a sweet-but-not-too-sweet flavor and a perfect texture, and it was a big favorite with my family. Serve warm or cool.
| Servings: | 6 |
| Yield: | 12 rolls |
Ingredients
- 2 cups matzo meal
- ½ teaspoon salt
- ½ teaspoon white sugar
- 1 cup water
- ½ cup vegetable oil
- 4 eggs
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
- Bring water and oil to a 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 cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 50 minutes.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 241 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
i’m not sure if i did something wrong but these are dry, flat, and bland (despite adding more seasonings to the meal). I’m really disappointed. I had high hopes.
Delicious, they taste like Matzo balls.
Great for passover. We recommend adding ¼ cup of honey and cook for 35min. We also added everything bagel topping on half of the rolls to experiment and really liked it- will be adding it to all the rolls next time!
TO have rolls during passover is great. Add some everything Bagel seeds on top – use for sandwich. I recommend.
The best
I did not add sugar but used one of the review suggestion to add honey to the oil/water mix (not as much as was suggested). It added a delicious richness and more subtle sweetness. I was worried by how thick and gummy the batter was but I sprayed my hands with olive oil cooking spray and it worked great! I did not make them huge and so cooked them closer to 40 minutes. My boys loved as did I. I did add spices – garlic, dill, Italian spices and used a little garlic salt in place of just salt (we do not prefer salty food in my family). Will definitely make again for Seder.
If you go in making these knowing most pesadich food can’t beat the original then these are quite good. I made two kinds, the first, I made the original way and the second batch I formed as bagels and added an everything bagel seasoning topping. The batch with the everything seasoning was definitely more flavorful but it truly is a personal preference. Either way, you can’t go wrong with these.
They were perfect. Easy and very tasty and they stayed nice and soft.
thanks for this great recipe, was easy to prepare
I loved this recipe! I also added a cup of agave nectar to the boiling water to give it a sweeter taste. i used raw organicbrown sugar instead of white sugar. I drizzled agave on top while they cooled. Last night at seder everyone loved these!
The rolls came out pretty good considering it’s made out of matzo meal which is not my favorite thing to eat. Next time I’ll keep them on the oven for a few minutes less so they are a bit softer.
This is coming from someone who is not Jewish and has no knowledge of Kosher laws. This could use a bit of flavor such as honey or a bit of preserves, but otherwise it was nice. The eggs give it a texture that is a bit different from bread, so be prepared for that.
Made these for breakfast today; I just tweaked it a bit. Since I was trying to finish up the rest of my matzos and didn’t have any matzo meal, I just ground up some matzos in a food processor until they were very fine, which I suppose is the same thing as matzo meal. I replaced milk for water, added some dried fruit (raisins & cranberries), and pumpkin pie spice for flavor. After 45 minutes, I took them out of the oven (I actually used my toaster oven) and brushed the top with a honey glaze, then put them back in the oven for 5 more minutes. The texture and density was pretty good. They were quite bland in flavor though, so i’ll make a note to add more spice, and be more generous with the honey glaze if I ever decide to make these again.
They were ok. Kind of taste like baked matzo balls. For Passover, they get a passing grade, but not one of my favorite recipes.
I wanted to have something to make a sandwhich with. After reading this recipe and other passover roll recipes, i took the advice of using 1 Tablespoon of Sugar. I also used a hamburger press to make flat rolls that i could slice in half like a sandwhich bun or bagel thin. It worked out great. A day later they are still moist in a zip lock bag.
Not like “rolls” at all. I won’t try again.
These rolls are excellent. This year I made a batch with regular matzo meal and a batch with whole wheat and both were delicious! Very easy and quick. They will not be left over. Yum!!!
I made these for our passover service and EVERYONE asked me for the recipe! They were great! I did add about 1/2 cup of honey to the water and oil while it was boiling. I think it gave it a litte better taste. I will def make these again this week!
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.
They were pretty good! Trust me when passover comes around and you are craving bread they will come in handy! Thanks for the recipe!
really dense, but good. It helps satisfy the cravings for bread.