PASSOVER ROLLS
These rolls are great for either sandwiches or as a fluffy popover-like roll with dinner My mom would make a couple of batches of these every Passover so we could have sandwiches for lunch and rolls with dinner.
Provided by karen
Categories Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
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.
PASSOVER ROLLS
These popover-style Passover rolls "pop up" in the oven to form impressively tall, crisp and golden rolls.
Provided by Jennifer Segal
Categories Breads
Time 1h
Yield 14 rolls
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F and set two oven racks in the centermost positions, leaving at least 4 inches of space between them. Line two 13x18-inch baking sheets with parchment paper.
- Combine the oil, water, salt and sugar in a medium pot and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined. The mixture will be very thick. Transfer the mixture to a large bowl and let cool, stirring occasionally, until warm to the touch, about 15 minutes.
- Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. This takes some elbow grease. Use a large ice cream scoop or two large spoons to drop the batter into peach-size mounds, spaced evenly apart, onto the prepared baking sheets (you should have 7 on each sheet). Don't worry if they are irregular in shape. Cook for about 40 minutes, switching the pans from top to bottom and front to back midway through, until puffed, golden brown, and crisp on the surface. The rolls will deflate a bit as they cool; that's normal. Serve warm.
- Make-Ahead Instructions: The rolls are best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat and crisp the rolls in a 350°F-oven for 6 to 8 minutes for best results.
Nutrition Facts : ServingSize 1 roll, Calories 234, Fat 19 g, Carbohydrate 11 g, Protein 5 g, SaturatedFat 2 g, Sugar 1 g, Fiber 0 g, Sodium 213 mg, Cholesterol 106 mg
PASSOVER BAGELS
We use these traditional eggy Passover bagels to make sandwiches throughout the week. But they can also be served as rolls with dinner. -Myrna Lief, Burlington, Massachusetts
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 134 calories, Fat 11g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 70mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
PASSOVER ROLLS
These rolls are the absolute best. When done they are crusty on the outside and light on the inside. I have a convection oven and bake them at 375 degrees for 30 minutes. Very easily doubled.
Provided by dojemi
Categories Breads
Time 55m
Yield 10 rolls
Number Of Ingredients 6
Steps:
- Boil oil and water together.
- Add sugar, salt and matza.
- Mix well and allow to cool for 5 minutes.
- Add the eggs one-at-a-time.
- Mix well.
- Let mixture stand for 15 minutes.
- Drop by teaspoonful onto a greased cookie sheet-or- into Pam-sprayed cupcake tin.
- Bake at 375 degrees for 40 minutes or till golden brown.
Nutrition Facts : Calories 127.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 55.8, Sodium 139.9, Carbohydrate 9.8, Fiber 0.3, Sugar 0.5, Protein 3
PASSOVER ROLLS
I have made these rolls in the past and I can say that they are wonderful! Taken from "Second Helpings Please!" by Jewish Women International of Canada (editor my good friend Norene Gilletz) --- plan ahead the batter needs to be refrigerated for 1 hour before shaping. Also see recipe#137491
Provided by Kittencalrecipezazz
Categories Breads
Time 1h50m
Yield 12 rolls
Number Of Ingredients 6
Steps:
- In a small bowl combine the matzo meal, salt and sugar.
- In a medium saucepan bring the water and oil to a boil; add in the matzo meal mixture, mix to combine with a wooden spoon.
- Beat in eggs vigorously with wooden spoon.
- Cover and refrigerate for 1 hour.
- Using oiled hands shape into 12 oval balls, then place on a well-greased baking sheet.
- Bake 400 degrees for about 50 minutes or until golden brown.
Nutrition Facts : Calories 180.9, Fat 11.1, SaturatedFat 1.7, Cholesterol 70.5, Sodium 222.9, Carbohydrate 16.3, Fiber 0.5, Sugar 0.9, Protein 3.9
PASSOVER ROLLS I
This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday.
Provided by JANWEISBERGER
Categories Bread Holiday Bread Recipes
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 23.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 241.1 mg, Sugar 1.3 g
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