This recipe comes right out of my cookbook, Passover – A Kosher Collection. When I wrote the book, this was the preamble before the recipe: “These are so good, I have some customers who request them during the rest of the year.” That was true! I also had customers who used to order dozens and keep them in the freezer to enjoy for a few months after Passover. Though I no longer have the catering business, I do still bake these every year.
I used to make these in several sizes — using a small ice cream scoop to form little dinner rolls to serve in my restaurant, using a larger scoop (1/4 cup) to make a roll that could be used for a sandwich and I’d use an even larger scoop (1/3 cup) and form the dough into hot dog or hamburger buns.
Makes 16 rolls if you use a cup ¼ | 60 mL scoop. For hot dog or hamburger buns, use ½ cup | 120 mL and make 8.
- 13.5 oz. | 380 g matzo meal (3 cups | 710 mL)
- 1 ½ tsp. | 7 mL salt
- 1Tbsp. | 15 mL sugar
- 1 ½ cups | 355 mL water
- ¾ cup | 180 mL oil (cottonseed, canola, safflower, or any light oil you use for Passover)
- 5 large eggs
Preheat the oven to 425ºF | 220ºC. Line two trays with parchment paper.
Mix the matzo meal, salt and sugar together in a stand mixer with a paddle on low.
Bring the water and oil to a simmer in a small pot over medium-high heat. Remove from the heat immediately and carefully pour into the mixer bowl as it runs on low.
Once all the water and oil have been mixed in, turn the mixer up to medium and add the eggs, one at a time.
Mix until each egg has been incorporated before adding the next one. After they’ve all been mixed in, turn the machine off and use a spatula to scrape down the sides. Mix for another 30 seconds.
Let the dough rest for 5 minutes.
To form the rolls, rub a little oil on your hands, then scoop out some dough and roll it into a ball. For a dinner roll, use a ¼ cup | 60 mL scoop of dough and roll it into a ball; for a hamburger or hot dog bun, use a ½ cup | 120 mL scoop and shape the dough accordingly.
You can make the rolls any size you like.
Place the shaped rolls on baking sheets, leaving at least 1-inch | 2.5-cm between them.
When all the rolls are shaped, place the trays in the oven and bake for 30 minutes.
Switch the trays around, reduce the temperature to 375ºF | 190ºC and bake another 20-30 minutes until dark golden brown.
Eat immediately with butter or cool and use for sandwiches or with a meal. They can be kept frozen and thawed as needed.