Just as Marcel Proust had his madeleines, I have Passover rolls. The sense memories that come flooding back as the aroma of freshly cooked rolls wafts through the house take me into Passover as no other food, preparation, or ritual can do.
My recipe comes from my Grandma Stella. I think she probably got it from the back of a matzo meal box back in the day. My mom made them too. Now I carry on the tradition.
I no longer have my grandmother’s copy of the recipe, but still use the handwritten (pre-computer) version that I took to college back in the Pleistocene Age. I don’t have videos of my grandmother, but if I close my eyes when the rolls are in the oven, I can see her moving from countertop to oven to table, smiling.
When Passover comes, I make dozens of Passover rolls for the Seder, we give some to Seder guests to take home, and we eat them throughout the week of Passover. I think my record was 12 dozen one year. This year I have only made six dozen so far.
It seems counter-intuitive, that during a holiday when you are not supposed to eat any leavened bread, you can eat a roll. But these Passover rolls are special. No yeast, baking soda, or baking powder helps them to rise. BTW – Long after this post went up and after many years of believing otherwise, I found out that baking soda and baking powder are actually kosher for Passover. No kidding.
Passover rolls are really Passover popovers – just eggs and air puff them up. Why we called them rolls is a mystery to me. In that vein, I think of them as little miracles. They transform matzo meal into something edible and even wonderful. Indeed, the most important part of the miracle is that they save us from the tedium and negative characteristics of matzo.
Normally, I wouldn’t make a point of showing the brand of an ingredient such as matzo meal. But in this case, I made an exception. I’m partial to Streit’s because of the humorous and helpful experience I had when I called the company for advice on how long you can keep matzo meal.
Normally I wouldn’t badmouth food, but it’s hard for me not to see matzo as a plague. We are required to substitute it for great sourdough bread, it tastes like cardboard or building material, and it tends to break when you try to put something like peanut butter or jam on it to make it edible. That’s a pretty damning set of characteristics.
Passover rolls come to the rescue. They are simple to make, taste delicious, and freeze well. Moreover, unlike “regular” rolls and bread, which get mushy if you microwave them, Passover rolls can be re-heated in the microwave. You don’t have to be Jewish, or celebrate Passover, to enjoy them.
I prefer my Passover rolls warm and a bit soft in the middle. I don’t understand the food chemistry reasons, but they maintain their shape, texture and taste if you microwave them for 30 seconds at medium-high.
You can re-heat them in a toaster oven too (on the oven setting), but I’m usually too impatient to do that. I’ve been known to eat them just as they are, but they are also great with butter or jam, with a bit of cheddar or other “hard” cheese, and they are wonderful with anything that has gravy they can soak up.
Speaking of butter, I tried an experiment, substituting butter for margarine in the recipe. Neither my favorite taste tester nor I could tell the difference between the batch made with margarine and the one made with butter. Maybe I should re-think my “butter always, no margarine” baking policy?
Passover rolls are easy to make, however the batter has to rest and they take about 45 minutes to bake. Compare that timing to the requirement that matzo cannot take longer than 18 minutes to make as a reminder of the Jews’ hasty departure from Egypt. All of which makes Passover rolls a rather ironic food to use in celebrating the exodus from Egypt. Still, they are delicious and I don’t mind a bit of irony for the sake of better food.
Passover Rolls
Ingredients
- 2 cups matzo meal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup water
- 1 stick margarine 8 tablespoons
- 4 in eggs at room temperature (After taking them from refrigerator you can leave them in a bowl of warm water for about 15 minutes to bring them to room temperature.)
- 3-4 tablespoons of vegetable oil (any kind – canola (corn, olive or any combination) – just enough to oil your hands when forming the rolls
Instructions
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Pre-heat the oven to 375 degrees.
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Stir the matzo meal, sugar and salt together into a medium size bowl.
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Bring the water and the margarine to a boil in a small pot under medium-high heat. (The margarine melts as water heats.) You may have to stir the last bit of margarine to dissolve it completely. Be careful not to let the water/melted margarine boil over the pot, as it is a mess to clean up if you are inattentive. Believe me, I know that from experience.
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Pour the water/margarine liquid into the bowl of dry ingredients. Mix them with a fork until they become a rather dry-looking batter.
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Add the eggs one at a time, mixing after each one. The mixture gets stickier with each egg. Once all four eggs are mixed in, let the batter rest for at least 15 minutes. The “rest time” is essential – do not rush it or skip this step.
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After the batter has rested, dip your hands into a small bowl containing a few tablespoons of vegetable oil, so the batter will not stick to them as you form the rolls.
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Take a handful of dough and form it into a ball, somewhere between golf and baseball-sized. Repeat for 12 rolls.
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Place them on a parchment paper-lined cookie sheet and bake for 45-50 minutes in the middle rack of the oven, until they are golden brown and slightly puffed. Cool them for a few minutes on the cookie sheet, then remove the rolls to a wire rack.
Recipe Notes
Although their color does not change dramatically, the rolls lose their shine after baking.
This post was substantially updated in April 2016. The update included revised text and all new photos.
kevin mulshine says
This is a great post!
Test says
Great post! Thanks!
Daughter Would Know says
Talk about torture!! Maybe I can enlist a friend or two to make these while I'm working away on my thesis…
PS-Good thing Dad didn't write this entry–as we all know he has the complete opposite opinion about matzah.
Gail says
Every year, I try to add something new to the Passover menu, and next year, these rolls are it! Thanks for all the photos of the ingredients, cooking utensils, and process photos – I really need those and they look great.
How about a how-to for matzah brei – that's one recipe where step-by-step photos would be so helpful.
motherwouldknow says
Gail – Glad you're up for trying the Passover rolls. They really are easy and the messiness of making them with your hands is a great chance to get back in touch with your inner child. I promise a matzo brei (fried matzo) recipe next year. But now I really want to move back to leavened bread and all sorts of great stuff made with pasta and dough. Passover ends tonight (for me, at least) and I'm already planning what type of pasta I'll make.
Laura@MotherWouldKnow
Michele Smith Perez says
I Absolutely LOVE these over all others. So amazingly delish & I added garlic powder for a kick & next batch I will try adding a more variety of flavors. Thanks for this recipe. It’s my first Passover & I’m learning new stuff to make.
Laura says
Michele, What an interesting idea to add garlic powder and other flavors. I’ll have to try that. While you’re at it, check out my recipe for peanut butter and jelly and charoset-filled passover rolls 🙂 https://motherwouldknow.com/passover-rolls-reimagined-with-filling/
Lisa says
I’m excited to try these! Have you ever made them with whole wheat matzo meal?
motherwouldknow says
Lisa, What a great idea. I’ve never tried them with whole wheat matzo meal. They aren’t light though, so maybe mix whole wheat and regular in about a 1-to-1 ratio?
Anita says
Passover is almost and again I bought Potato and didn’t use it. I don’t even remember why I bought it this time. Can I substitute the matzo meal for potato starch?
Anita says
Sorry, I meant that Passover is almost over and I bought potato starch……..
Laura says
Anita, I’m afraid that I don’t think potato starch would work in this recipe. If you have extra matzo, you could grind it up finely and use it instead.
Goyim Gary says
Has anyone tried these with honey instead of sugar?
Laura says
Gary, I haven’t tried a honey substitution. I think it would change the consistency of the rolls, but I’d be curious if you try it.
Laura says
Julie, So glad I could help you out. I wonder why there is a prohibition on importation to Australia? I can’t imagine what’s in marzipan that could cause a public health concern. Maybe it’s a “trade war” issue?
C.Drucker says
Can I freeze the Passover buns?
Laura says
Yes, I often freeze them. And to defrost, you can even microwave them for about 30 seconds on medium. Unlike bread, they don’t get all mushy if re-heated in a microwave.
Sherelle Thompson says
Delish! But on a funny note: my husband says the mixing part is like stirring bubblegum. LOL!
Laura says
Sherelle, Tell your husband that’s a very creative way to describe it. I’ll have to pass that along to my mom, who no longer makes the rolls (at age 92 years) but who will certainly get a kick out of that description.
Orly says
How many rolls does the recipe make?
Laura says
It makes 12-13 rolls.
Roz Wenrich says
I detest matzoh also and getting through the week is torture for me. I feel starved and I’m always looking for something satisfying so I can’t wait to try these. Thanks for the recipe and for having a kindred spirit in my dislike of matzoh. P.S. I also don’t like most protein foods so I get through Passover mostly on baked potatoes, cottage cheese and potato chips and need a detox after.
Laura says
Sorry it took me so long to answer – and to acknowledge that the group of matzoh “nonlovers” is huge, especially as Passover wears on. Hope you’re enjoying your chametz now though:)
Jessica Rupe says
Can I make this as a loaf, like sandwich bread? How long would I have to bake it for?
Laura says
I don’t know if it would work as a sandwich loaf. Doesn’t seem like it would. If you try it, let me know.
Michele says
Love, love, love. Thanks for sharing the recipe! Tried making them for the first time last night. Nice that margarine keeps them pareve and that I can now send my daughter off to school with turkey “sliders” for lunch. (School lunches can be HARD during Passover.)
For anyone who does not relish the idea of “stirring bubblegum,” I would like to recommend getting a Danish dough whisk. Worked like a charm. Definitely making these again!
Laura says
So glad to help Michelle. And a Danish dough whisk? Wow – I’m going to have to look for that. #AlwaysLearningANewTrick
Denise says
I found you while questioning how long matzos will keep. Your story is wonderful and the recipe sounds delicious, but I have to counter your objection to matzos. It is sourdough bread that I find too acrid. I love matzos, especially with butter or pot cheese, and I always buy a supply to last me for at least a few more weeks because my favorite brand disappears after Passover.
Laura says
Thanks for stopping by – and for the praise of my story and recipe. As to loving matzo – or not, I fall back on one of my mom’s favorite phrases “to each her/his own:) ” Happy weekend.
Mollie says
Thanks for sharing this recipe. Would love to try making this but was wondering if you think it would work with gluten free matzo meal (which is really grain free and made from potatoes)?
Laura says
Molly, I don’t know if it will work with the gluten-free matzo meal. In my experience, gluten-free versions of gluten-filled ingredients often have a different consistency and taste. If you try it, do let me know what you think.
Mollie says
I certainly will. I’ve been having to relearn how to cook since my doctor has me off all grains. I have had mixed results with paleo recipes but found that some Passover recipes work better and taste better. It was a lucky accident that I found gluten free matzos and matzo meal are really grain free.
Andree Robinson-Neal says
Hello! I was looking for a communion roll recipe and found you 🙂 While I am a Christian, I absolutely LOVE matzoh (and Challah bread; I will say that mine is pretty darned good — my braiding comes out well, even though I haven’t tried doing a ring yet, just two braided loaves). Hopefully this doesn’t offend, but I buy matzoh because they taste better than Saltines to me.
But I digress … I want to get back to a more ‘connected’ communion practice, as my congregation is rather large. As a younger person, I was used to much smaller congregations, where we often had homemade bread for communion, passed from person to person or that we would tear off while kneeling at the altar. These rolls, along with some Kedem grape juice, will allow us to do communion at home. And since you mention the rolls do well in the freezer, I was sold! Thank you for sharing!
Laura says
Andree, I am honored that you’re interested in using this recipe for your communion rolls. My Jewish grandmother might not understand (if she were alive today), but I’m all for connecting our religions in that way.
Shari Weston says
I cant wait to make these!! Can I use butter instead of margarine??
Laura says
I think you can – I’ve done it and don’t notice a difference. Hope you enjoy the rolls, whichever way you make them.
Michele says
Can I substitute butter for the margarine?
Laura says
I think so. I’ve done that a few times and haven’t noticed a difference. Hope you enjoy them.
Sue says
Thank you for your great recipes. This is a must to give us a break from continuously sweeping the floor. Love the way you always answer in such a positive way. Thank you 😊
Laura says
Sue, Glad to oblige. But sweeping the floors? Wow, that’s not something I’d spend too much time on myself. Maybe we should team up – I’ll cook and you clean:)
Michael Rudman says
Thank you for the recipe. My mom made them for Passover and I was thinking about the taste, texture, and smell of them as my non-Jewish wife and I ate matzoh brei this cold October morn. Mom, may she rest in peace, called them bulkies. When I looked up bulkies all I could find was a New England hard roll. About matzoh: Matzoh brei, made savory mixed with onion, salt, and pepper is a nice way to eat it. I appreciated your comments to the Christian lady who used it for communion. Some people might call that cultural appropriation, which as you intimated, can be a beautiful and loving thing.
Laura says
Glad you found the recipe brought back memories. I am a sweet matzo brei fan myself, but savory is my mom’s preference. Passover isn’t for a few months, but I’m already thinking about what to make for our zoom seder. Sigh.
Elizabeth says
This looks like a great recipe. Do you reckon it would work if the butter/margarine was replaced by oil, and if so how much would you substitute?
Thanks.
Laura says
Elizabeth, I haven’t tried to substitute oil, but I would imagine that it would not work well because it is such a different consistency from the butter or margarine. Maybe coconut oil would work, because it is solid like butter or margarine. Do let me know if you try it and how it comes out.
Joy Danzig says
Great posting! I make these with 1 cup matzo meal and 1/4 cup matzo cake meal, 3 eggs, and the salt and pepper to taste. I often bake them in a greased muffin tin (that recipe makes 9 muffins, or if baked on a cookie sheet, 10-12 rolls. I’ve made them as onion rolls with a little sautéed onion in the middle of each roll (the center pushed down a little with my finger). For a “bagel,” make a hole in the center, sprinkle sesame seeds if desired.
Laura says
Joy, I’ll have to try your adaptations/methods – they sound great. Thanks.
Kimmi says
Hi I have had an anaphylaxis to yeast in a hot cross bun so am looking for rolls not made using yeast, this is all new to me. I’m in the UK and finding It difficult to buy things without yeast.
Laura says
Kimmi, Hope you like these. Another advantage to these – unlike buns with yeast, you can microwave these. They’re easy to freeze too.
Kim Brady says
Ah thanks will give them a try.
Harriet Paul Cooper says
Excited to make these!!! If I make a couple of days before Passover, can I store them in gallon size zip lock bags?
Laura says
Yes. I made mine on Saturday & they’re now in the freezer in gallon plastic bags.