Matzo Rolls for Passover

    1 hour 5 min

    This is a recipe for rolls to serve during Passover instead of always serving matzo.

    34 people made this

    Serves: 6 

    • 150g (5 oz) matzo meal
    • 1/2 teaspoon salt
    • 1/2 teaspoon caster sugar
    • 250ml (8 fl oz) water
    • 120ml (4 fl oz) vegetable oil
    • 4 eggs

    Prep:15min  ›  Cook:50min  ›  Ready in:1hr5min 

    1. Preheat oven to 190 C (gas 5). Lightly grease a baking tray.
    2. In a large mixing bowl, combine matzo meal, salt and sugar. Mix well.
    3. Bring water and oil to the boil. Pour the boiling water over the matzo meal mixture and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
    4. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared tray.
    5. Bake at 190 C for 50 minutes.

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    Reviews in English (23)


    We served these rolls to my 6th graders at a sedar meal we had when we were studying passover. They loved these rolls and didn't leave any leftovers.  -  30 Mar 2002  (Review from Allrecipes US | Canada)


    These were pretty good. I thought they were rather difficult to work with, as the dough is very sticky. They had more like a cream puff shell consistency, but were still nice.  -  19 Apr 2004  (Review from Allrecipes US | Canada)


    Just like I remember my grandmother's! Remember, these are gebrokts, so if you observe that restriction, you can't eat these until the last day of the holiday! You can cut the oil down to 1/4 cup; I usually use melted schmaltz because it tastes so good, and it's a once-a-year indulgence.  -  09 Apr 2009  (Review from Allrecipes US | Canada)