Pesach rolls {recipe review}

By | March 19, 2014


This is the first recipe I’m testing and reviewing from Pam Reiss’s Passover: A Kosher Collection. You can follow her at Pam’s Kitchen, and stay tuned for a second recipe review and a giveaway!

I’d like to take a worldwide survey: How many of you have stand mixers for Pesach? Maybe it’s just me, and maybe it’s because I’ve only been married for a few years, but I definitely don’t have a Pesach mixer. I mean, I’m lucky enough to have one for the rest of the year.

But good news! If you do have a Pesach stand mixer, you can make these rolls. And if you only have a hand mixer, you can still make these rolls. I made them both ways — weeks before Pesach, mind you — so that I could present you with those options. (If you’re wondering whether you can make them with a bowl and a mixing spoon, I have to tell you that I haven’t yet tried. Two batches of Pesach rolls during Adar was enough for us.)

Which leads me to the important question of how these things actually taste. In her book, Pam says some of her customers order these during the year, too. That’s probably the highest compliment a person could give a Pesach roll, right? So here’s my take: They’re nothing like real rolls. But for Pesach, yes, they’re good. They’ve got a nice crust on the outside and soft, airy middles. It’s a good contrast, and with some cream cheese in there, I’d be perfectly happy to eat them several times over the course of Pesach.

But not after the chag is over. There’s just too much awesome bread out there for that.

Recipe at a glance:

Accessible ingredients? Yes, all readily available for Pesach.
Multiple steps required? Basically just mix, roll, and bake. No biggie.
Left with lots of dirty dishes? Nothing crazy.
Taste worth the effort? Sure. They aren’t hard, and Pesach rolls do come in handy on Pesach.
Make again? Yes, they’ll be on my Pesach menu this year.

  • One year ago: (a year ago we were doing a giveaway…stay tuned for a new Pesach giveaway soon!)
  • Two years ago: Homemade bread crumbs

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Rachel on March 20, 2014 at 8:56 am.

I use my regular stand mixer for pesach by doing the following: clean every crevice on the base (can wrap it in plastic if you wish), kasher the stainless bowl, purchase new paddle and whisk attachments (about $20 each on Amazon, can be bought in Israel but Amazon in much cheaper). It is absolutely worth the time it takes to clean the base.


Tali Simon on March 20, 2014 at 10:31 am.

I hadn’t even thought of that as an option, actually. Thanks for commenting.


Chava on March 21, 2014 at 5:17 pm.

Mine always come out real dense — I was actually thinking about using baking powder in mine this year — did you ever try that? worth the effort?


Tali Simon on March 22, 2014 at 7:28 pm.

I’ve had the too-dense problem in the past when I used whole wheat matzah meal. Aside from that, it’s important not to overmix the batter (just like with muffin batters, overmixing = dense). I haven’t tried baking powder.


AILUY on March 26, 2014 at 8:13 pm.

Do you think these can be made with whole wheat matzah meal?

Thank you


Tali Simon on March 26, 2014 at 8:15 pm.

Yes, but they would probably be pretty dense. I haven’t liked them much like that, honestly.


Susi on March 31, 2014 at 7:59 pm.

I tried these and the water from the cottage cheese plus the butter while frying made them really soggy. They tasted more like noodles than a crepe.
I think they would actually be good for wide Pesach noodles to make lasagna.


Tali Simon on March 31, 2014 at 8:39 pm.

Sorry they came out so soggy! I’ve made these several times and never had that problem, but it sounds like draining the cottage cheese would solve it.


Susi on March 31, 2014 at 8:00 pm.

Woops, I meant this comment for the blintzes! Sorry


avigayil on April 3, 2014 at 12:54 pm.

did you try this recipe with shmura matzah meal? can you specify what kind you used successfully?


Tali Simon on April 3, 2014 at 12:57 pm.

I used regular matzah meal — package just says “kemach matzot.”


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