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!
- 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
- Bring water, sugar, salt and oil to a boil. (Ignore the recipes which tell you to let the water cool)
- Mix in the matzo meal and then the eggs
- Form gently into rolls (the less you compact it the lighter they will be)
- Bake on a baking tin at about 180 for 15-20 minutes until the outside is getting a little golden
- Best eaten on the day but ok on day 2.
Makes 12 to 16 rolls depending on the size.