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Rolls, Pesach III (P, KLP, TNT)
Source: "Generation to Generation," the B'nai Amoona Sisterhood Cookbook circa late 60's early 70's
Yield: 6 to 12, depending on size

2 cups matzo meal
1/2 cup oil
2 cups boiling water
1/2 teaspoon salt
5 eggs

Mix the matzo meal and oil together thoroughly. Add the boiling water and salt. Mix well.

Blend in 5 well beaten eggs. (This takes some doing.) Spoon onto well-greased baking pan and shape and smoothing into rolls with wet hands.

Bake in a preheated 400°F oven for thirty minutes and then lower to 300°F for another 20 minutes. (This works for me for large sandwich size rolls. Smaller rolls will require less time.) Centers will remain moist. Store in a covered container or plastic bag. They freeze well.

Poster's Notes:
There are any number of recipes, all similar. I can never remember from year to year which one I use so that I will get solid rolls rather than cream puff type rolls. But I have this one marked "Good!!" so it must be the one I like best.

Posted by Sandra Glazier, Z'L

Nutritional Info Per Serving: N/A