Matzo Rolls for Passover

    Matzo Rolls for Passover

    Recipe Picture:Matzo Rolls for Passover
    1

    Matzo Rolls for Passover

    (29)
    1hour25min


    24 people made this

    Craving bread during Passover is no fun, but these matzo rolls are so handy and really kill that hankering. Using matzo meal, salt, sugar, eggs and water.

    Ingredients
    Serves: 6 

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

    Directions
    Preparation:20min  ›  Cook:50min  ›  Extra time:15min Other  ›  Ready in:1hour25min 

    1. Preheat oven to 190 degrees C. Lightly grease a baking tray.
    2. In a large mixing bowl, combine matzo meal, salt and sugar. Mix well.
    3. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture then stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
    4. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared baking tray.
    5. Bake in preheated oven for 50 minutes.

    Keeping Kosher

    These are gebrokts, so if you observe that restriction, you can't eat these until the last day of the holiday.

    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (29)

    Reviews in English (23)

    by
    32

    We served these rolls to my 6th graders at a sedar meal we had when we were studying passover. They loved these rolls and didn't leave any leftovers.  -  30 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    20

    These were pretty good. I thought they were rather difficult to work with, as the dough is very sticky. They had more like a cream puff shell consistency, but were still nice.  -  19 Apr 2004  (Review from Allrecipes USA and Canada)

    by
    13

    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.  -  09 Apr 2009  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate