In spite of the miraculous and awe-inspiring story it serves to remind us of, the novelty of matzah does tend to wear off pretty quickly. Luckily, thousands of years of Jewish culinary experimentation has culminated in the invention of this time-honored Passover-workaround—the Kosher for Passover dinner roll.
Mouthwatering, straight-outta-the-oven—this recipe makes about 6-10 rolls. Feel free to double the recipe if you're feeding a crowd.
Ingredients
- 1 cup water
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1/2 cup vegetable oil
- 1 1/3 cups matzah meal
- 4 eggs
- Optional: 1/2 to 1 cup diced sauteed onions.
Preparation
- Preheat your oven to 400℉, and cover a large cookie sheet with nonstick foil.
- In a medium saucepan, over low heat, combine the water, salt, and sugar. Add the oil and heat until the mixture begins to simmer.
- Turn off the heat and immediately add the matzah meal. Stir in the matzah meal with a wooden spoon and continue mixing until the dough pulls away from the sides of pan.
- Transfer the mixture to a large bowl and allow it to cool for 5 minutes.
- Add the eggs one at a time, whisking briskly by hand or with a food processor. Just blend until the eggs are incorporated—don't overmix. To make onion rolls, fold in the sauteed onions.
- Use an ice cream scoop or a large spoon to place rounds of dough onto the prepared baking sheet. To create hotdog buns, shape the dough into ovals. Shaping the dough by hand is easier if you wet or oil your hands first. You can also just use a spoon.
- Bake in the 400° oven for 40-45 minutes, or until the rolls are lightly browned and puffy. I recommend checking on them every 5 minutes after the first 30 minutes of baking to make sure they're not getting too brown.
- Set the rolls on a cookie rack to cool. Once cooled, place the rolls in an airtight container. These rolls freeze well, so you might just want to make extra.
B’tayavon!