To make ahead, cool rolls completely and freeze for up to one month. Use leftover matzo meal as a binder for meatballs or meat loaf, or to bread chicken or fish for pan-frying.
1 1/4 cups water
1/3 cup canola oil
1 tablespoon sugar
1 teaspoon kosher salt
2 cups matzo meal
4 large eggs
1 tablespoon chopped fresh chives
2 teaspoons finely chopped fresh thyme
How to Make It
Preheat oven to 375°.
Cover a large, heavy baking sheet with parchment paper.
Combine first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; add matzo meal, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds). Remove from heat; place dough in bowl of a stand mixer. Cool slightly. Add eggs, 1 at a time, beating at low speed with paddle attachment until well combined and scraping sides and bottom of bowl after each egg. Stir in chives and thyme.
With moistened fingers, shape about 1/4 cupfuls of dough into 12 mounds 2 inches apart onto prepared pan. Bake at 375° for 55 minutes or until browned and crisp. Cool on a wire rack.
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These rolls are very easy to make and it is a good substitute for "bread" during Passover. We didn't have any problems like other reviewers with the middle of the rolls being hollow or chewy. Changes we made: used whole-wheat matza meal, dried thyme, omitted chives, and added garlic/herb seasoning. We cooked ours for 50 minutes and the recipe made 14 rolls. The outside of the rolls were really crispy and crunchy! We will definitely be making these rolls again next Passover.
This recipe is fantastic. You'd never know these rolls are kosher for Passover, they are so soft and fluffy and don't taste like matzah meal! We stuffed some leftover brisket inside the rolls and had a great pesadik dinner.
Wonderful! Next time I will shape them a bit more into balls rather than blobs but am afraid of overworking the matzo meal and making the dough too tough. I wonder how these will taste more sweet than savory?....
A very nice recipe based on pate' a choux with Matzo meal. Next time 1'll try 1 c. each all purpose & Matzo meal for a little lighter roll. Note to Deb Wise-pate' a choux is translated as "cabbage paste", since the usual gougere rolls look like little cabbages)
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