Who said you can’t have bread during Passover? You can, you just have to get creative about making it. A good friend of mine always tells me how sick she gets of matzoh sandwiches by the end of Passover. I can see why, you have to admit that stuff is not the tastiest (unless you make it yourself…hint hint)
So, hopefully, this recipe relieves some of her lunch boredom this year! My husband was very skeptical of these at first, but he must have been a quick convert because before I knew it three of the rolls had vanished off the cooling rack. The recipe is exceeding simple, can be done in one pot and takes no knowledge of yeast or other baking secrets. Plus, you can make it up to three days in advance and keep it in the fridge. Hooray!
The recipe calls for matzoh meal, which you can find in the Kosher section of the grocery store. If you’ve already purchased matzoh cake meal (perhaps for a delicious fruit crisp) that will also work, although they don’t seem to puff up as nicely. The good flavor is still there though!
The rolls originally also called for safflower oil. I wasn’t sure why until I did a little digging. Since vegetable oil usually has soybeans in it, that apparently makes it not kosher for Passover. The best explanation I could find for all of this was through the Orthodox Union, they are the self-proclaimed “world leader in kosher certification” and you’ve seen their little “u” stamp on Kosher foods I am sure! If you are interested you can read more on it here. Essentially, this doesn’t seem to be a hard and fast rule for everyone, so you can use your judgement and substitute vegetable oil if you would like to!
Oof, that got technical fast! To make a long story short, use the ingredients that you feel comfortable with and definitely try these rolls because they are tasty!
From the Washington Post
1 cup water
1/2 cup safflower oil (can substitute vegetable oil if you are playing a bit fast and loose with kosher rules)
1 teaspoon salt
2 tablespoons sugar
2 cups matzoh meal
4 large eggs
Large bowl (optional, can just mix everything in the pot to save on dishes)
Measuring cups and spoons
Bowl of water for wetting your hands
1. Preheat the oven to 375. Line your baking sheet with parchment paper and set it aside.
3. When the mixture is boiling, take it off the heat and stir in the 2 cups matzoh meal until it is well combined.
4. Add the eggs one at a time, making sure to mix them in really well.
5. Dip your hands in your bowl of water, this will keep the dough from sticking to your hands. Take 1/4 cup of dough (about a palmful) and gently shape it into a small football. Place each roll on the baking sheet, leaving about 2 inches between them so they have room to puff up.
6. Bake the rolls at 375 for about 40-50 minutes. You want these to be a nice dark brown. If you are like me and tend to under-bake things because you are nervous about burning…resist the urge. Since all that is giving these rolls heft is the egg and air, you need them to cook thoroughly or they will collapse.
7. Cool the rolls and either serve them fresh out of the oven or store in the fridge for up to three days. These will be mostly hollow inside so they make great sandwiches!