Pesach rolls

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We all love matzah, but sometimes it’s nice to have a change…
(c) Libby Hipkins 2012

By Judy Weleminsky

When an American friend first introduced me to Pesach rolls I thought they were such a cheat – surely something soft and fluffy with air in it couldn’t be kosher unleaven bread? But when they taste this good – why not?

And of course being American the measurements are in cups which I reckon is about 2/3 of a standardish mug. Now there are lots of recipes for this on the web, but over the years I have slightly amended it for faster and lighter and I think an even yummier roll.

Delicious eaten on their own or with fillings, superb eaten warm and quite acceptable cold.

Perfect for a school lunch box! 30 minutes max from cupboard to table and in my house considerably less before the plate is cleared on day 1. Enthusiasm can wane by day 7!

Pesach rolls

  • 2 cups water
  • 1 cup oil
  • 3 cups matzo meal (all types work – I like the medium meal best for texture)
  • 2+ Tbsp. sugar (depending on how sweet you want)
  • 1 tsp. salt
  • 4 eggs
  1. Bring water, sugar, salt and oil to a boil. (Ignore the recipes which tell you to let the water cool)
  2. Mix in the matzo meal and then the eggs
  3. Form gently into rolls (the less you compact it the lighter they will be)
  4. Bake on a baking tin at about 180 for 15-20 minutes until the outside is getting a little golden
  5. Best eaten on the day but ok on day 2.

Makes 12 to 16 rolls depending on the size.

 

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3 thoughts on “Pesach rolls

  1. Here are some exact conversions from American (volume) to British (metric or weight) for these ingredients.

    475ml water
    50ml oil
    375g medium matza meal

    UK/US spoon measurements are the same: teaspoon (5ml) and tablespoon (15ml).

  2. I use a similar recipe to make bagels for Pesach. Just have to flaten the roll and make a hole in the centre.

    I also use my recipe for sweeter rolls using ground almonds instead of matza meal along with a little more sugar and some cinnamon.

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