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Rolls, Pesach Onion I (M/P, KLP, TNT)
Source: Adapted from "Let My People Eat! Passover Seders Made Simple," by Zell Schulman (Macmillan USA, 1998)
Yield: 12

1 small onion, cut in half
1 tbsp. chicken fat (schmaltz) or margarine
1/2 cup vegetable oil
1 cup cold water
1 cup matzo meal
1 to 1-1/2 tsp. salt, divided
4 large eggs
1 egg for egg wash, optional

Preheat oven to 350°F.

Insert the metal blade in a food processor. With the machine running, drop onion into feed tube and process until minced. (Or mince with a sharp knife.)

Melt fat in a small skillet over medium-high heat. Add onion; sauté until golden brown. Set aside.

Bring oil and water to a boil in large saucepan over high heat. Remove from heat; add matzo meal and 1 tsp. salt all at once. Mix well with a wooden spoon.

Place the mixture in a food processor (or electric mixer). Add 2 eggs; pulse once or twice. Add remaining 2 eggs and onion. Pulse until well mixed. Remove to a mixing bowl. (Dough can be covered and refrigerated overnight, then baked the next morning.)

Dipping your hands in a bowl of cold water, shape the dough into 2" rolls and place about 2" apart on a greased cookie sheet. Dough will be very sticky. If desired, combine optional egg and remaining 1/2 tsp. salt in a small bowl; brush on the tops of rolls.

Bake at 350°F for 50 to 60 minutes or until golden brown. Let cool for several minutes before removing from the baking sheet.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A