How to make it

  • Bring the water and oil to a boil.
  • Mix together the meal, sugar and salt.
  • Stir the dry ingredients into the water.
  • Remove pan from heat.
  • Stir in eggs by hand vigorously one at a time.
  • Each time an egg is added, mixture will loosen up but when mixed will again form a dough like pate a choux
  • Use an ice cream scoop and place scoops a few inches apart on a greased baking sheet. Makes about 18 but yield depends on scoop size
  • Bake 350F 45 to 50 minutes.
  • Don't open oven door to peak or these will fall.
  • At end of baking time, remove rolls from oven and cut a small slit in the center with tip of sharp knife to release steam.
  • Cool and freeze if desired.
  • Thses are great to be filled with sandwich filling or desset custards, pudding, berries etc. or simply plain with butter

Reviews & Comments 2

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    " It was good "
    LallybrochLass ate it and said...
    Thank you for posting this recipe! I lost my passover cookbook and was looking for exactly this one. (When we make the rolls, we cut X's into the tops and sprinkle with a little sugar before baking. Comes out yummy!)
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  • midgelet 13 years ago
    Yes fine but not as fine as cake meal and both would have different results!
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  • ayeyerma 13 years ago
    Is matza meal like the crackers in the blue box whizzed up?
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