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.
Cooking Light APRIL 2009
1. Preheat oven to 375°.
2. Cover a large, heavy baking sheet with parchment paper.
3. 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.
4. 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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