Passover Rolls

Passover rolls are usual dense and dry. They are made with cake meal and matzo meal and I find them to be so heavy, they’re not worth eating. That is, unless you make them with tons of eggs like you would a Yorkshire pudding or popover!

That’s how I make mine, plus I forget the cake meal. You don’t really need it when making something this light and fluffy. I find these really hold up to the test of dipping them in a matzo ball soup too.

They’re just so yummy, I couldn’t keep my hands off them right out of the oven!

Passover Rolls

  • Servings: 12
  • Difficulty: easy
  • Print


  • 1 cup water
  • 1⁄3 cup oil
  • 1⁄4 teaspoon salt
  • 1 cup matzo meal
  • 4 eggs


  1. Preheat oven to 425 degrees.
  2. In a small pot, bring water, oil and salt to a boil.
  3. Remove from heat and add matzo meal. Stir until it forms a ball. img_0166
  4. Add eggs, one at a time, beating until each egg is incorporated before adding another.
  5. Drop in a greased muffin tin and bake for 30 minutes. img_0171
  6. Let muffins cool on a cooling rack and enjoy! img_0186

Recipe from:

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