Passover Rolls
We use these traditional eggy Passover rolls to make sandwiches throughout the week. But they can also be served as rolls with dinner. —Myrna Lief, Burlington, Massachusetts
Passover Rolls Tips
What do you serve with Passover rolls?
Eat these Passover rolls any way you'd usually eat a roll! You can serve them as dinner rolls during Passover with a pat of butter or nondairy butter. Or, use these Passover rolls as a bun for your favorite sandwich. In the morning, swap in a Passover roll in place of a bagel and pile on the lox, cream cheese and capers, or slather on some fruity jam. If you're putting together a breakfast or brunch spread, serve these Passover rolls alongside matzo brei, a few slices of Passover apple cake, and plenty of fresh fruit.
What's the best way to store Passover rolls?
Like many homemade breads, Passover rolls are best served warm the day they’re made. You can store them covered at room temperature for up to 3 days. We don’t recommend freezing them.
How do you reheat Passover rolls?
For the best taste, gently reheat the matzo meal rolls in your air fryer or a 350°F oven. While they’re warming, browse these Passover desserts.—Christine Rukavena,Taste of Home Senior Book Editor
Ingredients
- 1 cup water
- 1/2 cup vegetable oil
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup matzo meal
- 4 eggs
Directions
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1In 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.
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2Drop 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.
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