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