My mom’s Passover rolls — similar to a baked matzah ball — are a staple during the holiday. Growing up, we ate them with cream cheese for breakfast, gefilte fish for lunch, chopped liver for an appetizer before the seder, and probably for dinner too. They are a nice alternative to matzah when you’re keeping Passover for eight days! The cream cheese must be Breakstone’s Temp Tee, which is whipped, kosher for Passover, and easy to spread on matzah.
Normally this recipe is made with a half cup of stick margarine rather than olive oil. However, there is a kosher for Passover margarine shortage this year (no, really… I’m not joking) so I decided to try making them with olive oil instead. The olive oil gives a slight fruity flavor to the rolls, and I think made them a little more tender (though I’m not sure why that would be), but was a pretty near-perfect substitute. I just need my junior taste-testers to get home and tell me what they think.
My mom’s recipe
1 c. water
1/2 c. olive oil
2 c. matzah meal
1 Tbsp. sugar
1 tsp. salt
Preheat oven to 375° F.
Bring water and oil to boil, then lower heat. Add dry ingredients to the pot, beating rapidly with a wooden spoon until the mixture leaves the sides of the pot. Remove from heat.
One at a time, beat eggs into matzah meal mixture. The dough will be very thick, but beat hard after each egg is added until the mixture is uniform and smooth.
Grease a baking sheet with non-stick spray. Roll dough into 12 balls (each slightly larger than a golf ball), place on baking sheet, and bake for 50 minutes to 1 hour, until golden brown.