My mom Eleanor is a master chef. In fact, so much of my cooking skills I learned at her knee. And my mom’s favorite food in the world is bread and butter. Nothing fancy… Just warm crusty bread slathered in butter.
And I know that has got to be sounding pretty good about now after all that damn matzah. So I am sharing her recipe for Pesach Rolls with you.
This is the photo she sent me of them and I have not tested them. But if she says they are good, you had better believe they are incredible.
Hope you enjoy them. I have a batch of dough I am about to pop into the oven. I’ve added chia seeds to mine.
xxx Chef MM
My Mom’s Pesach Rolls
Ingredients
- 2 cups of matzo meal
- 1 tsp salt
- 1 tsp sugar
- 1 cup water
- ½ cup oil
- 4 eggs – room temperature
- Chia, poppy, sesame or rye seeds
Instructions
Combine the matzo meal, salt and sugar in a bowl.
Add the water and oil to a small pot and bring the liquid to a boil. Remove it from the heat and add the liquid to the dry ingredients. Mix to combine.
Add the eggs one at a time and mix to combine completely before adding the next egg. Allow the dough to rest for 30 minutes.
Form the dough into 12 balls and place them onto 2 parchment-lined baking sheets. Brush the rolls with oil and sprinkle with seeds.
Preheat the oven to 400 F/200 C
Bake at for 50 minutes until golden on top.
SERVES 12
Notes
The rolls freeze well. Defrost and warm through in the oven before serving.
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