Passover Rolls

When people unfamiliar with Passover first hear that observing Jews avoid all flour-containing products for eight whole days, they are often shocked! We can’t eat bread, pasta, cereal, cookies, crackers … and there are other restrictions, besides flour, so that’s just the beginning. Luckily, there are many recipes I look forward to enjoying year after year. When I was a kid, my mom always made special rolls for Passover – they were slightly sweet, and very moist. For some reason, I always enjoyed them (and still do!) with peanut butter and jelly. My mom prefers to eat them for breakfast during Passover with cottage cheese. This year, I took the recipe one notch up and beat the mixture with my KA mixture to make a light, fluffy batter that produced a roll with an airy, popover-like texture. I enjoyed one after dinner with some pumpkin butter – yum!

Passover Rolls
1 cup water
1/2 cup vegetable oil
1 T sugar
dash of salt
1 cup of matzoh meal
4 eggs

Preheat oven to 375F. Coat a baking sheet with nonstick cooking spray. Bring water, oil, sugar and salt to a boil in a medium saucepan. Remove from heat and stir in matzoh meal, until the mixture is smooth and forms a ball. Transfer to the bowl of a stand mixer (or, a hand mixer is ok too). Add eggs one a time, beating on a medium-high speed to incorporate each one. Use an ice cream scoop or large cookie scoop to spoon the batter onto the baking sheet. Bake for about 45-50 minutes, until browned. Cool on a wire rack.

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12 Responses to “Passover Rolls”

  1. 1

    Kayte — April 24, 2008 @ 2:13 am Reply

    love it!!!! i will be making these for breakfast tomorrow morning! they look so easy and a perfect substitute for toast or an english muffin in the morning.

  2. 2

    Ally — April 24, 2008 @ 2:16 am Reply

    Oh yum, that looks like a great snack, breakfast, or dessert!

  3. 3

    Patsyk — April 24, 2008 @ 2:27 am Reply

    these look great! I just got a recipe from my hubby’s cousin for a Passover roll… hope they turn out as nice as yours!ps… you’ve been tagged!

  4. 4

    Dori — April 24, 2008 @ 1:30 pm Reply

    nice! way to sneak some “bread” in!

  5. 5

    Kate — April 24, 2008 @ 4:17 pm Reply

    Okay so instead of “Next year in Jerusalem” I propose “Next year in Boston!”

  6. 6

    Beth — March 25, 2013 @ 2:33 pm Reply

    So I make this recipe every year, since you posted it. I’ve always made my mom’s recipe, which requires you to mix the eggs into the saucepan, but using the KAMixer is GENIUS. The rolls are so much fluffier – love it!

    • 6.1

      Cara — March 26, 2013 @ 10:01 am

      My mom mixed them in the saucepan too 🙂 Chag sameach!

  7. 7

    Marnie — April 14, 2014 @ 4:12 pm Reply

    Hi Cara, just made a double batch of these matzah rolls. They are delish!!!! Recipe was easy to follow and I will surely be baking some more before the end of Pessach! Thanks and Chag Semaech

    • 7.1

      Cara — April 14, 2014 @ 10:31 pm

      Glad you liked them! I’m going to make a batch tomorrow, I bet my 1year old will love them.

  8. 8

    Frank — March 15, 2018 @ 8:12 pm Reply

    Please, does anyone out there have a recipe for GLUTEN-FREE Pesach “Rolls?” I made the regular ones for years with great success but two of my kids are mow medically gluten free (celiac disease, etc.) Every attempt of mine to make them with the gluten-free matzo meal has been a disaster: gummy, sticky dough n rills more like rocks. Family really misses those “rolls” throughout Pesach for lunch sandwiches and ither food applications! If you have had success with a gluten-free version, please share. Ty!

    • 8.1

      Felice B — April 3, 2018 @ 8:01 am

      I would try almond flour and perhaps add 1 more tablespoon of sugar and a dash of cinnamon. Make it a bit more flavorful. I also just throw everything in a blender. Flour first with oil or melted butter, then add eggs last. Make sure popover tray is greased and oven is hot. Preheat oven to 400 degrees, and cook for first 15 morning minutes then lower to 375. Do not open oven door. That will make them sink.

  9. 9

    Ry — March 27, 2018 @ 3:51 pm Reply

    These look great! Any idea how many this will make? Any experience with halving the recipe or freezing rolls that won’t be used within a couple days? There’s just two of us so I want to be mindful of leftovers! Thanks!

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