Photo: Randy Mayor; Styling: Jan Gautro
12 servings (serving size: 1 roll)

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.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cover a large, heavy baking sheet with parchment paper.

Step 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.

Step 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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Ratings & Reviews

ACarpenter's Review

April 03, 2010
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.

lovetoeat's Review

August 12, 2009
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.

lyn18chnj's Review

May 25, 2009
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.

DavidC's Review

May 19, 2009
Very good rolls, a tad dry perhaps. Since they are hollow inside I wonder if you could stuff them with something.

LaurenDZ's Review

April 16, 2009
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.

hbaron01's Review

April 13, 2009
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.

julie64's Review

April 12, 2009
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?....

Niclynnl's Review

April 11, 2009
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.

juliecw's Review

April 10, 2009
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.

Floridarudy's Review

April 03, 2009
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)