2 cups matzo meal
1 teaspoon salt (pareve for Passover)
1 tablespoon granulated sugar
1 cup water
1/2 cup vegetable oil (pareve for Passover)
4 large eggs
1). Preheat oven to 375°F (190°C). Lightly grease baking sheet.
2). Wash hands with soap and water.
3). In a medium-large bowl, combine matzo meal, salt and sugar; stir well. Transfer mixture to bowl of an electric mixer.
4). In a medium size saucepan, bring the oil and water to a boil; then remove from heat. Turn off stove.
5). Add heated water/oil mixture to matzo meal mixture.
6). With electric mixer on low speed, mix matzo meal mixture/water oil mixture. Add the 4 eggs, one at a time at low speed, then turn speed up to medium and beat well.
7). Let mixture stand at room temperature for 30 minutes, OR chill in refrigerator for 20 minutes.
8). Wash hands again with soap and water.
9). Pour a small amount of oil into your palms and spread over your hands* (see note). Grab a handful of dough and roll in your hands to form a roll (about the size of a golf ball); place on prepared cookie sheet. Repeat making rolls with remaining dough, placing each roll 2 inches apart on baking sheet.
*Note: You will need to keep "re-oiling" your hands for each roll, as roll batter becomes very sticky.
10). Bake in preheated 375°F (190°C) oven for 45 minutes. (If rolls are browning too fast, cover with aluminum foil.)
Rolls are best when served warm. Store completely cooled rolls in an airtight container at room temperature.
Passover roll batter (dough) can be frozen for up to 3 months.
Makes approximately 12 rolls.
Per serving (1 roll): 195 calories; 11 g fat (1.9 g saturated fat; 51 percent calories from fat); 19.4 g carbohydrates; 71 mg cholesterol; 199 mg sodium; 4.2 g protein; 0.6 g fiber.
Photograph taken by: Diana Baker Woodall© 2003
Date: March 7, 2002