Rating: 4.5 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Deb Wise
Recipe by Cooking Light April 2009

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

Yield:
12 servings (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

134 calories; fat 8g; saturated fat 1g; mono fat 4.3g; poly fat 2.1g; protein 3.8g; carbohydrates 12.5g; fiber 0.6g; cholesterol 71mg; iron 1mg; sodium 181mg; calcium 13mg.
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