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Rolls, Pesach Onion II (P, KLP, TNT)
Source: My adaptation of Odetta's Passover Rolls
Yield: 16 small or 8 sandwich sized rolls

2 cups water
10 tbsp. oil
1 small onion, chopped fine
2 tsp. salt
1/2 tsp. ground black pepper
2 cups matzo meal
4 large eggs

Preheat oven to 200°C/400°F.

Bring first 5 ingredients to a boil. Add matzo meal all at once, mixing until congealed. Add all the eggs, and mix quickly. Batter will be somewhat loose.

Plop on 2 greased or parchment-covered baking sheets, and place in the oven.

Bake for 1 hour. The small rolls will come out so crisp you'll almost break your teeth. The large ones are moist in the middle.

Poster's Notes:
A year or more ago, Viviane Barzel posted a recipe for Odetta's Passover rolls, which sounded interesting. They called for fennel seeds, which she said she omitted, as well as salt and pepper. This year, I added a finely chopped onion, and am happy to say these are the absolute best rolls I've ever had. They are great for leftover Seder meat sandwiches to take to work, my daughter likes them for breakfast with the wasabi horseradish sauce they sold this year, and my husband toasts them and spreads them with sardines.

Posted by Maxine Wolfson

Nutritional Info Per Serving: N/A