Recipe by JANWEISBERGER
"This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday."
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We served these rolls to my 6th graders at a sedar meal we had when we were studying passover. They loved these rolls and didn't leave any leftovers.
Not like "rolls" at all. I won't try again.
These were pretty good. I thought they were rather difficult to work with, as the dough is very sticky. They had more like a cream puff shell consistency, but were still nice.
Just like I remember my grandmother's! Remember, these are gebrokts, so if you observe that restriction, you can't eat these until the last day of the holiday! You can cut the oil down to 1/4 cup; I usually use melted schmaltz because it tastes so good, and it's a once-a-year indulgence.
This was great !!!! Will definitely make it next Passover and possible even during the year instead of regular rolls. They stay nice and soft even overnight !!!!!
I made these for our passover service and EVERYONE asked me for the recipe! They were great! I did add about 1/2 cup of honey to the water and oil while it was boiling. I think it gave it a litte better taste. I will def make these again this week!
These rolls are excellent. This year I made a batch with regular matzo meal and a batch with whole wheat and both were delicious! Very easy and quick. They will not be left over. Yum!!!
really dense, but good. It helps satisfy the cravings for bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Passover Rolls I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 312
** Calories from Fat: 198
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