Passover Rolls

This recipe makes a popover-type of roll which is light and somewhat hollow in the center. If you wish to have a more substantial roll with more dough in the center, increase the matzoh meal up to two cups instead of one.

My granddaughter, Sami, remembers her great-grandmother, Sima, baking these fresh rolls for the family every morning during Passover. G.G. Sima, who used to stay with us every year during Pesach, is now in an Alzheimer’s unit at a wonderful facility called Lion’s Gate. I am looking forward to teaching Sami how to make these rolls herself this coming Sunday when she visits because this is the Passover food, she has told us, to which she is most looking forward this year. I don’t think any of us will be able to reproduce G.G. Sima’s rolls as well as she did, because she really perfected them, but we will remember her when we bake and eat them.

Passover Rolls

• 1 cup cold water
• 1 tsp. kosher salt
• 1/2 cup vegetable oil
• 1 cup matzoh meal
• 4 large or extra-large eggs
• 2 Tbsp. sugar

Bring water, salt and oil to a boil.

Quickly add matzoh meal, all at once, stir vigorously, and remove from heat.

Cool slightly for 5 to 10 minutes.

Add eggs, one at a time, beating well after each addition.

Add sugar last.

Bake in well-greased muffin pan at 400°F. for 15 minutes, then at 375°F. for 45 minutes. Loosen from pan while still very warm and tilt them within the pan’s cups so that all sides are exposed to the air while they cool. Makes 12.