These are soft and tasty Passover rolls. You don’t have to eat only matzah during Passover, there are enough other options and one of them is to make rolls. This recipe isn’t difficult, you just need to be patient. The result is soft fluffy rolls that everyone in the family will love.
Makes 18 small rolls
480 ml tap water (2 cups)
120 ml oil (1/2 cup)
1 tsp salt
1 tsp sugar
200 grams matzah flour (1.5 cups)
1 tsp baking powder
1. Place the matzah flour and baking powder in the bowl of a mixer. Place the water, oil, sugar and salt in a pot and bring to a boil. Pour over the matzah flour and baking powder, mix with a paddle attachment until well combined.
2. Add the eggs, one after the other while the mixer is on, and wait until each egg is well incorporated until adding the next one. Refrigerate for half an hour.
3. Preheat an oven to 200°C.
4. Wet your hands and make sure they are always damp so the dough doesn’t stick. Make tangerine sized balls of dough and arrange them on a baking sheet lined with parchment paper.
5. Place in the oven and bake for 45 minutes.
Good to know…
If you have XL eggs, 4 are enough. Although I wrote 45 minutes in the oven, each oven is different so keep an eye on your rolls and try not open the oven door too often. I made these rolls in the morning and I kept them wrapped up for lunch and they were soft and yummy.
Freezer-friendly. Before refrigerating, the dough is really soft and runny. Don’t worry,