Puffed Matzo Bread Rolls
This is a great, easy alternative bread recipe that I got from my mother. It literally takes less than 10 minutes from start to bake, and for those who use matzo meal on Passover, you can make them on Passover as well! This also works well for those who cannot eat yeast…
Yield: 10-12 small rolls
2 cups matzo meal
1 tsp. salt
1 T. sugar
1 cup hot water
½ cup oil
Preheat the oven to 375°F / 190°C.
Combine the matzo meal, salt, and sugar; set aside.
In the mixing bowl, add the hot water and the oil. Add in the dry ingredients. Start to beat it together, adding the eggs one at a time. It should turn into a thick batter.
My mother (from whom I learned this recipe) says to let the batter stand for 15 minutes at this point, before forming the rolls. However, I did it straight from the bowl and it worked just fine.
Make your hands slightly wet and form 10-12 small, oblong or round rolls. Lay the out on a lined baking tray, with a small amount of space between them. These rolls shape very similarly to regular kneidalach.
Bake for 50 minutes, until they are slightly cracked and golden brown, top and bottom. Let them cool on a wire rack.
Make a “HaMotzi” and enjoy!