Yvette Hyman, my friend Dorene's mom, left us far too early and we miss her. She is still present in our hearts.
One legacy she left us was these wonderful Passover rolls. They're easy to make and can be used for snacks and lunchbox sandwiches all through the week.
2 cups matzah meal
1 tsp salt
1 tblsp sugar
1 cup water
1/2 cup oil
4 eggs
Combine matzah meal, salt, sugar
Bring oil and water to boil
Add to matzah meal mixture & beat well
Beat in eggs thoroughly, one at a time
Let stand for 15 minutes
Shape into rolls on well greased cookie sheet; score top with an “X” using a wet knife
Bake at 375° for 50 minutes
Makes approx 12 rolls, depending on size
2 comments:
My recipe (from my Bubbe and Mother) is identical except we use 1 and a half cups of matzo meal. If you let them stand 15 minutes, you have chametz. I use a Cuisinart to make them. Pour the boiling stuff into the bowl, add the matzo meal, then the eggs, one at a time. Prepare a bowl of COLD water. Dip your hands in the cold water, form balls, and plop into the greased muffin tins. Score using a wet fork (not a knife). Now here's the real secret: bake at 400 for 10 minutes, then turn the oven down to 375 and bake another 30 minutes, then turn down to 350 and bake 20 minutes. Enjoy!
Thanks, Lu! I'm making a batch tomorrow and I'll use your adjustments.
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