Passover Rolls

As all flour products cannot be used during Passover, these Passover rolls and bagels were created using Matzo meal. The rolls are used for sandwiches or at the dinner table with butter.  The bagels are made from the same mixture, just put a hole in the middle of the ball and spread it out.  You can make these rolls small, medium or large depending on your own needs.
PASSOVER ROLLS
(Pesach bagels or dinner rolls)
2 cups water
4 tsps. sugar
2 tsps. salt (or to taste)
1 cup vegetable oil
2 2/3 cups matzo meal
8 eggs
1 to 2 cups diced onions sautéed in oil (optional)
Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper,
or lightly oil your aluminum baking sheets. In a medium saucepan, over low heat,
heat the water, salt and sugar, stirring constantly, until the mixture clears.
Add the oil and bring the mixture to simmer 2 to 3 minutes. Add the matzo meal
and onions, using a wooden spoon, stir until the mixture begins to pull away from
the sides of the pan. Before removing the pan from the heat, shake the pan slightly
for 1 minute to dry out the mixture some. Scrape the mixture into a bowl,
set aside to cool for about 10 minutes. Add the eggs, one at a time, stirring after 
each addition and mixing until combined. Using a spoon, place scoops of the dough
onto the prepared baking sheets about 2 inches apart. With lightly oiled hands,
gently shape the dough into rolls or bagel shape. Bake for 20 minutes.
Reduce heat to 400 degrees and bake 30 to 40 minutes longer, until dry and golden.
Transfer to a wire rack to cool. When completely cool, wrap to keep them fresh
or you can freeze them.  They freeze beautifully.

 

 

 

 

 

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