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
Tweaked from Passover: A Kosher Collection
Yield: 16 rolls
- 380 grams (3 cups/13.5 oz) matzah meal
- 1½ tsp salt
- 1 Tbsp granulated sugar
- 1½ cups water
- ¾ cup oil
- 5 eggs
1. Preheat the oven to 425 F/220 C. Line two baking trays with parchment paper.
2. In a stand mixer fitted with the paddle attachment, or with a large bowl and an electric hand mixer, combine the matzah meal, salt, and sugar on low speed.
3. In a small saucepan, bring the water and oil to a simmer. Carefully add it to the mixer or the bowl as you continue mixing on low speed. Raise the speed to medium and add the eggs one at a time, beating after each addition. Let the batter rest for 5 minutes.
4. With lightly oiled hands, form the batter into rolls. If you use about ¼ cup batter per roll, you should get 16 rolls from the batch. I like to keep a small dish with just one tablespoon of oil near me as I roll, just to grease my fingertips as I go.
5. Space the rolls an inch apart on the baking trays. Bake for 30 minutes, then switch the two trays around (i.e. move the top one to the lower of the two racks and the bottom one to the higher rack) and bake for another 20-25 minutes.
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