Heirloom Passover Rolls

passover rolls done cooling
Passover Rolls

These rolls are the most popular food stars at our KosherEye Pesach table. We always double or triple the recipe.
An heirloom gem from my mother Rose Schoen Snyder z”l

2 cups matzo meal
1 tsp salt
1 Tablespoon sugar
1 cup water
1/2 cup vegetable oil
4 eggs

Mix dry ingredients with a whisk or large spoon 
Bring oil and water to boil 
Add dry mixture to boiling water and oil and mix well. 
With an electric mixer or by hand, thoroughly beat in eggs ONE AT A TIME 
Let stand at room temperature about 15 minutes 
Shape into rolls and place in muffin holders, or on parchment covered pan 
Bake at 375 for 50 minutes or until golden brown 
Serve warm 
These can  be frozen, but do not taste the same as when freshly made. If making them a day prior to using them, store in refrigerator, bring to room temperature and then warm in oven. 
This recipe makes about 12 rolls

Watch the video below to see KosherEye's Roberta Scher prepare these delicious Passover Rolls:

RSS Pesach Rolls Play Video Screen