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Passover Rolls

Yield: 12 rolls
Difficulty Level: Moderate


  • 1 1/2 cups matzoh meal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup water
  • 1/2 cup peanut oil
  • 4 eggs


Combine matzoh meal with the salt and sugar. Bring oil and water to a boil. Add to matzoh meal mixture and mix well. Cool 5 minutes. Beat in eggs 1 at a time thouroughly. Allow to stand 15 minutes. With oiled hands shape into rolls (approx. 3-4 inches in diameter) and place on a well greased cookie sheet. Bake at 350 degrees for 50 minutes or until brown.

Recipe Story: This recipe came from Ron's mother. (Not sure where she got it from.) These rolls meet the guidelines for Passover (no unleavened bread during the holiday).When they are freshly baked, they're really good with butter or jam. But within a few days they start getting really dry. They're quite fattening too! <grin>