Photo: Lee Harrelson
makes 1 dozen (serving size: 1 roll)

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Cover a large, heavy baking sheet with parchment paper; set aside.

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 to pan, 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 dough is smooth, scraping sides and bottom of bowl after each egg.

Step 4

Combine 1/2 cup sugar and cinnamon in a medium bowl.

Step 5

With moistened fingers, shape 1/4 cupfuls of dough into mounds; roll in sugar mixture to coat, and place 2 inches apart onto prepared pan. Bake at 375° for 50 minutes or until browned and crisp. Remove from oven; cool on wire rack.

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Ratings & Reviews

EmpressChef's Review

April 12, 2009
Made these for Sunday Passover breakfast. Not greasy like traditional Passover rolls. Not hard to make. I baked at 350 convection for 45 minutes. Great alternative to Passover muffin mix.