Herbed Passover Rolls

  • julie64 Posted: 04/12/09
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    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?....

  • lovetoeat Posted: 08/12/09
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    It took 55 mins. to bake. Right out of the oven the outer layer is crunchy like a cracker and the center is chewy and hollow. It does have a weird fishy smell.

  • DavidC Posted: 05/19/09
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    Very good rolls, a tad dry perhaps. Since they are hollow inside I wonder if you could stuff them with something.

  • juliecw Posted: 04/10/09
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    These do NOT taste like a Passover recipe, which is an extremely high compliment. My husband & I really liked them. I found whole wheat matzo meal so you can even use that and get whole grains.

  • SunnyvaleLiz Posted: 04/03/09
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    I made these the other night, my husband and I really liked them. They were very easy to make. Next time, I'll add more chives. The thyme flavor came through just right. Not too strong. I'll definitely make these again.

  • LaurenDZ Posted: 04/16/09
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    Delicious, fun to make, quick & easy recipe! My enitre family & I ate a batch everyday of Passover. They are the perfect little roll for any meal, and make a great "grab & go" snack.

  • Floridarudy Posted: 04/03/09
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    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)

  • hbaron01 Posted: 04/13/09
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    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.

  • Niclynnl Posted: 04/11/09
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    I made these rolls and took them to my friend's Seder. Everyone raved about them, and said I had to bring them next year! I think next time I will add a little salt on the top before I bake them.

  • lyn18chnj Posted: 05/25/09
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    The rolls were amazing. I have been making Passover rolls for years (I need my bread fix!). However, I would consider using these rolls during the year.

  • ACarpenter Posted: 04/03/10
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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.

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