The Best Pesach Rolls Recipes

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 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.

THE BEST PESACH ROLLS

Steps:

• boil first 4 ingredients in pan.
• remove from heat and add the matza meal, mix well.
• add the eggs one at a time and beat well after each addition.
• leave to stand for about 5-10 minutes.
• Heat oven to medium high
• Line a baking tray with baking paper.
• With wet palms make large balls from the mixture and place well apart on the tray.
• Bake for a full 50 minutes till well risen and golden.
• Delicious with butter and strawberry jam.

EASY PASSOVER ROLLS RECIPE - 6 INGREDIENTS

Steps:

• In a mixing bowl, mix Matzo meal, salt, and sugar until combined.
• In a small bowl or measuring cup, warm up your water to 90-95 degrees F. Add oil to the water and mix.
• Add the water/oil mixture to the Matzo meal mixture. Mix well.
• Add the eggs one at a time, mixing in between.
• *Mix until all ingredients are combined. It will be a thick dough. (See note below)
• **Preheat the oven to 400°F. (See Note below)
• Line a baking sheet with parchment paper.
• Oil your hands and using a large cookie scoop (3 tablespoons) scoop the dough and roll them into balls.
• Slightly flatten them out into the shape of a thick disc.
• Bake in the preheated oven for 40 to 50 minutes. Check at 30 minutes if they are smallerRolls will puff up and crack in the middle. They are ready when you tap on them they sound hallow and, a toothpick comes out clean when inserted into the center.

PESACH ROLLS**

Steps:

• Bring oil and water to a boil. Remove from heat. Combine matzah meal, sugar and salt. Pour into water all at once. Mix well. Add eggs, one at a time. Shape dough into small round balls. Bake on parchment paper at 350 for 50-60 minutes. Yield: 12

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.