Passover Rolls Recipes

PASSOVER BAGELS

Steps:

• In a large saucepan, bring the water, oil, sugar and salt to a boil. Add matzo meal all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop dough into 12 mounds 3 in. apart on two greased baking sheets. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 12-15 minutes longer or until golden brown. Remove to wire racks. Immediately cut a slit in each to allow steam to escape; cool.

PASSOVER ROLLS I

Steps:

• 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.

PASSOVER ROLLS

Steps:

• 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 in 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.

PASSOVER ROLLS

Steps:

• Preheat the oven to 400°F and set two oven racks in the centermost positions, leaving at least 4 inches of space between them. Line two 13x18-inch baking sheets with parchment paper.
• Combine the oil, water, salt and sugar in a medium pot and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined. The mixture will be very thick. Transfer the mixture to a large bowl and let cool, stirring occasionally, until warm to the touch, about 15 minutes.
• Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. This takes some elbow grease. Use a large ice cream scoop or two large spoons to drop the batter into peach-size mounds, spaced evenly apart, onto the prepared baking sheets (you should have 7 on each sheet). Don't worry if they are irregular in shape. Cook for about 40 minutes, switching the pans from top to bottom and front to back midway through, until puffed, golden brown, and crisp on the surface. The rolls will deflate a bit as they cool; that's normal. Serve warm.
• Make-Ahead Instructions: The rolls are best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat and crisp the rolls in a 350°F-oven for 6 to 8 minutes for best results.

PASSOVER ROLLS

Steps:

• Boil oil and water together.
• Add sugar, salt and matza.
• Mix well and allow to cool for 5 minutes.
• Add the eggs one-at-a-time.
• Mix well.
• Let mixture stand for 15 minutes.
• Drop by teaspoonful onto a greased cookie sheet-or- into Pam-sprayed cupcake tin.
• Bake at 375 degrees for 40 minutes or till golden brown.

PASSOVER ROLLS

Steps:

• In a small bowl combine the matzo meal, salt and sugar.
• In a medium saucepan bring the water and oil to a boil; add in the matzo meal mixture, mix to combine with a wooden spoon.
• Beat in eggs vigorously with wooden spoon.
• Cover and refrigerate for 1 hour.
• Using oiled hands shape into 12 oval balls, then place on a well-greased baking sheet.
• Bake 400 degrees for about 50 minutes or until golden brown.