Reviewed: Apr. 26, 2011

They were ok. Kind of taste like baked matzo balls. For Passover, they get a passing grade, but not one of my favorite recipes.

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Reviewer:

Sue

Cooking Level: Intermediate

Home Town: Freehold, New Jersey, USA

Living In: Paw Paw, West Virginia, USA

Reviewed: Apr. 20, 2011

I wanted to have something to make a sandwhich with. After reading this recipe and other passover roll recipes, i took the advice of using 1 Tablespoon of Sugar. I also used a hamburger press to make flat rolls that i could slice in half like a sandwhich bun or bagel thin. It worked out great. A day later they are still moist in a zip lock bag.

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Reviewer:

kevinpinsky

Reviewed: Mar. 28, 2010

Not like "rolls" at all. I won't try again.

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Reviewer:

inounvme

Cooking Level: Expert

Living In: Lansdowne, Pennsylvania, USA

Reviewed: Apr. 12, 2009

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!!!

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Reviewer:

MUNNCHETTA

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Pembroke Pines, Florida, USA

Reviewed: Apr. 10, 2009

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!

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Reviewer:

MANDATOM

Cooking Level: Intermediate

Home Town: Danville, Kentucky, USA

Reviewed: Apr. 9, 2009

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.

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