It is only since coming to Boston that I had my first Passover roll. I had never heard of it before and growing up it was something we never had. Boy do I wish my mother had this recipe. But since coming to Boston this recipe has become one of my daughter’s favorite recipes and they disappear as quickly as they appear so it means I am constantly making them often during Passover.
When I make the batter, it would also make a good basis for a hot cereal but I have not figured out how to make it come together. It reminds me of what it would be like to eat a sweet porridge and I do enjoy tasting the remains in the pot.
It is an easy recipe that with your choice of ice cream scoop sizes makes the perfect size rolls for whatever size you would like them to be! Ice cream scoops are the best for making the rolls since they come out uniform in size every time! They are a great kitchen tool that I use a lot when I am cooking!
Passover Roll Ingredients
- 1 cup matzo meal
- 2/3 cup water
- 1/3 cup peanut oil
- Dash of salt
- 3 tablespoons sugar
Directions
- Preheat the oven to 350-375°
- In a pot, boil together the water, peanut oil, dash of salt and sugar.
- Add the matzo meal
- Remove from the heat and add in the eggs one at a time and mix
- Return to the heat, med to low and stir until well combined.
- Scoop out rolls on an oiled cookie sheet and bake for 30-45 minutes until nicely browned.
- Rotate pan halfway during cooking.
I pass this recipe from our family to yours and I promise they will disappear in your house as quickly as they do in mine! Each time I make the rolls, I always double the recipe.
