Passover Rolls Recipe

Water: Used to create the dough base and help bind the ingredients together.

Oil: Adds moisture and richness to the rolls.

Sugar: Provides a touch of sweetness to balance the flavors.

Salt: Enhances the overall taste of the rolls.

Matzo meal: The main ingredient that gives these rolls their unique texture, made from ground matzo.

Eggs: Help to bind the ingredients and give the rolls their structure and fluffiness.

When incorporating the eggs into the matzo meal mixture, make sure to beat each egg thoroughly before adding the next one. This ensures a smooth and cohesive dough, which will result in a more uniform texture in your Passover rolls. Additionally, allowing the matzo meal mixture to cool slightly before adding the eggs prevents the eggs from cooking prematurely, which could affect the consistency of the dough.

• water - Substitute with vegetable broth: Adds a richer flavor to the rolls.

• oil - Substitute with melted margarine: Provides a similar fat content and texture.

• sugar - Substitute with honey: Adds a natural sweetness and moisture.

• salt - Substitute with kosher salt: Enhances the flavor while adhering to dietary restrictions.

• matzo meal - Substitute with almond flour: Provides a gluten-free alternative with a slightly nutty flavor.

• eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg; this is a vegan alternative that helps bind the ingredients.

• Allow the Passover rolls to cool completely at room temperature. This prevents condensation from forming, which can make the rolls soggy.
• Store the cooled rolls in an airtight container or a resealable plastic bag. If you have a lot of rolls, layer them with parchment paper to prevent sticking.
• Keep the container or bag at room temperature if you plan to consume the rolls within 2-3 days. For longer storage, place them in the refrigerator.
• To freeze, wrap each roll individually in plastic wrap or aluminum foil. This helps maintain their texture and prevents freezer burn.
• Place the wrapped rolls in a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to enjoy, thaw the rolls at room temperature for a few hours or overnight in the refrigerator.
• For a freshly baked taste, reheat the thawed rolls in a preheated oven at 350°F (175°C) for about 5-10 minutes until warmed through.

• Preheat your oven to 350°F (175°C). Place the Passover rolls on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until they are warmed through.

• For a quicker method, use a microwave. Place the Passover rolls on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if they are warm enough; if not, continue in 10-second intervals until heated through.

• If you have an air fryer, preheat it to 320°F (160°C). Place the Passover rolls in the basket, making sure they are not touching each other. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• For a stovetop method, use a skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the Passover rolls in the skillet and cover with a lid. Heat for about 5 minutes, flipping halfway through, until they are warmed through and slightly crispy on the outside.

• If you prefer steaming, place a steamer basket over a pot of simmering water. Arrange the Passover rolls in the basket, cover, and steam for about 5-7 minutes or until they are heated through. This method helps retain moisture and keeps the rolls soft.

• Medium saucepan: Used to bring the water, oil, sugar, and salt to a boil.

• Wooden spoon: Ideal for stirring the matzo meal into the hot liquid mixture.

• Mixing bowl: Useful for letting the mixture cool and for beating in the eggs.

• Electric mixer: Helps to beat in the eggs one at a time until the mixture is smooth.

• Baking sheet: Used to drop the dough by spoonfuls for baking.

• Parchment paper: Optional, but can be used to line the baking sheet for easier cleanup.

• Measuring cups: Essential for accurately measuring the water, oil, and matzo meal.

• Measuring spoons: Necessary for measuring the sugar and salt.

• Oven: Preheated to 375°F (190°C) for baking the rolls.

• Spoon: Used to drop the dough onto the baking sheet.

• Cooling rack: Allows the rolls to cool evenly after baking.

Pre-measure ingredients: Measure out the water, oil, sugar, salt, and matzo meal before you start cooking.

Use a stand mixer: Beat the eggs into the dough using a stand mixer to save time and ensure a smooth mixture.

Line baking sheet: Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.

Boil efficiently: Bring the water mixture to a boil on high heat to speed up the process.

Cool quickly: Spread the dough thinly on a plate to cool it faster before adding the eggs.