Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 * Exported from MasterCook * Passover Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Passover Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 2 cups matzoh meal 1 teaspoon salt 1 tablespoon sugar 1 cup water 1/2 cup oil Prehat oven to 375° F. In a medium bowl, mix Matzo meal with salt and sugar. In a medium saucepan. bring water and oil to a boil. Add liquid to Matzoh meal mixture. Mix until well combined. Add eggs one at a time. Shape by hand into balls and place on a well greased cookie sheet. Bake for approximately 45 minutes or until nicely browned. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 193 Calories; 11g Fat (51.5% calories from fat); 4g Protein; 19g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 197mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fat; 0 Other Carbohydrates. NOTES : Note from Cheri: Fabulous Foods reader Rachael Bernardo was kind enough to share this recipe with our readers. Here are Rachael's notes on this recipe: " When I was a very little girl, there was not much of a selection of Kosher for Passover foods like there is today. I always loved to help my mom cook, especially around the Jewish holidays. Well, one day I was watching her make matzo balls, and she decided to look on the other side of the matzo meal box. There was the recipe, so she asked me if I would like to help her make them. She thought that not only could she add a new food to the Passover table, but how interesting would it be to put " bread " on the table for our Seder! " Recipe courtesy www.FabulousFoods.com Nutr. Assoc. : 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 25, 2002 Report Share Posted March 25, 2002 greenlee wrote: Passover Rolls > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 4 eggs > 2 cups matzoh meal > 1 teaspoon salt > 1 tablespoon sugar > 1 cup water > 1/2 cup oil Karen and everyone, Yes, Passover is almost upon us. This is pretty much the recipe that I use for Passover rolls for sandwiches or just to eat with jams and such. Someone told me recently that you can get better results by using matzoh cake meal (it's more finely ground) instead of the matzoh meal, or using them half and half. I plan to try that. If you are lucky enough to live where you can find the kosher for Passover egg substitute, you can use that instead. (Eggs and oil are used so much on Passover - as a substitute for the other leavening agents that we aren't allowed to use - if you've got high cholesterol it could kill you :-) I sometimes also use an extra egg or equivalent. It makes the rolls fluffier. I have also experimented with using a little less oil and it worked pretty well. I also usually let the mixture " rest " for 15 minutes or so before forming it into rolls. If you prefer " bagels " to rolls. just poke a hole in the middle of each roll with your finger. Miriam -- Until we extend the circle of our compassion to all living things, we will not ourselves find peace. - Albert Schweitzer It is our choices that show what we truly are, far more than our abilities. - J.K. Rowling, Harry Potter & The Chamber of Secrets Quote Link to comment Share on other sites More sharing options...
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