Some people really like matzo but even those people can’t eat it straight for 8 days. Plus it’s really hard to bring a sandwich on a picnic. That’s when these Passover rolls come in handy.
Passover Bread
Servings
8 Servings
Ingredients
- 1 cup boiling water
- ½ cup olive oil
- 2 cups matzoh meal
- 1 tablespoon sugar
- 1 teaspoon salt
- 4 eggs
Instructions
- Heat together boiling water and oil on the stove until the mixture is boiling.
- Add matzoh meal, sugar and salt and turn off the heat. Mix together until a ball is formed.
- Let cool for a few minutes then add the eggs, one at a time, and stir until combined. Very important to add the eggs one at a time!
- Let the mixture rest for 15 minutes.
- To form the bread, wet your hands with water and roll some of the dough in your hands and shape however you want. Place the dough on parchment paper and continue forming your bagels. You can shape the dough however you want and as big or small as you want. Just keep rewetting your hands or the dough will stick.
- Bake at 350 degrees F for 45 minutes – 1 hour.
- Eat hot right out of the oven or wait until cooled. Place in an airtight container for as long as the bagels last on the counter or freeze for later.
I don’t think you can use baking soda over Passover.
There is kosher for passover baking soda, but everyone has their own rules on what they can and cannot use.
Upset to see that cottonseed oil–one of the worst unhealthy oils–is listed. I can never understand why health doesn’t come first and tubs of this oil are stocked in kosher stores for the holiday.
I think she means that in step 5 it refers to forming the bagels. Probably a copy and paste that hadn’t been corrected.
So the bracha for these rolls would be Hamotzi, right?
I am not sure where you were looking, but it seems your comment is on the Passover bread not bagels recipe the link is http://www.joyofkosher.com/recipes/passover-bread/
Jamie! I opened the recipe for Passover bread and I found (again) the recipe for Passover bagels. What’s up?
Sue
If I am going to use these as puffs, would use 1 stick (1/2 c.) unsalted butter instead of the oil. Fill with whipped cream and strawberries and serve with a dairy meal. Yum.
I make these rolls every year. I make one version, using 1 c. matzo meal. Everything else the same. The result is like a popover, or cream puff. They freeze well. The version with the 2 c. matzo meal shaped as a roll or as a bagel,is more firm, and good for sandwiches.
I wonder about adding mixture of equal parts baking soda and cream of tartar,1/2 tsp. each, which equals baking powder.
do you think this would work with almond flour instead of matzah meal
I wonder how this would go with baking soda added?
I like mine a little bit dense but if you want them to dense up, you can use boiling seltzer water instead of regular water. Also, after the dough has rested for 15 minutes, you can stir in a bit of seltzer then.
These are a family favorite by us – but do you know the trick to getting them to puff up?