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Passover Rolls I


"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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servings 312 cals
Original recipe yields 6 servings (12 rolls)


  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 23.1g
  • 7%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  2. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
  3. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
  4. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
  5. Bake at 375 degrees F (190 degrees C) for 50 minutes.

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Read all reviews 23
  1. 26 Ratings

Most helpful positive review

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.

Most helpful critical review

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

Most helpful
Most positive
Least positive

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.

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 cu...

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 litt...

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!!!

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

really dense, but good. It helps satisfy the cravings for bread.

It was a great change from eating matzot. I will make them again