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Passover Rolls
2 cups matzah meal
1 teaspoon salt
1 Tablespoon sugar
1 cup of water
4 eggs
Combine matzah meal with salt and sugar. Bring oil and water to a boil. Add to matzah meal mixture and mix well. Beat in eggs thoroughly, one at a time. Allow to stand 15 minutes. With oiled hands shape into rolls and place on a well greased cookie sheet. Bake in 375 oven for 50 minutes or until golden brown. Yield 12
nothing to do with your recipe (i wouldn’t know the difference) but the idea of pesach rolls sounds way worse than matza. poor stomach!
Moish, a really good Pesach “roll” is delicious, and a terrific alternative to making matzah sandwiches. My daughter makes incredible Pesach rolls, that are like Kaiser rolls. We eat gebrochts, so this really serves us well, especially on Chol Hamoed, when we go somewhere for the day. Believe me, it is not bad at all! But then again, I love matzah, too. I can’t wait for Pesach!
But now we keep shmurah so don’t make it if you keep shmurah cause it will come out like rocks!!!
Shindy my son-in-law only eats Shmurah, the whole yom tov, so last year I bought shmurah mehl and farfel, so I could make stuff that he would eat. I also made the regular non-shmurah stuff for the rest of us. Truthfully, there is a difference in taste, and anyone who says different is mistaken. I made enough batches of both items to know the difference. But I have to tell you, the shmurah rolls came out absolutely delicious! They were soft and fluffy. Maybe you need to make them a little larger or bake for a shorter time period. BTW, the shmurah farfel, onion, mushroom thingie that I made as a side dish drew rave reviews from ym whole family, especially from my son-in-law, who really loves his shviger for going to the trouble of making stuff like that especially for him, when there is so much other stuff to do!
I have it among the Pesach things, so I can’t post it until my kitchen is Pesachdig and I take out the cookbooks. I will try bli neder to post it a couple of days before yom tov, when I am cooking already.
I found when making kneidlach with shmura matzah meal to use a little less than the recipe called for. May work in other recipes to.
What I generally do is turn my kitchen over a few days before (this year I will probably do it on Motzai Shabbos Hagadol), and then spread out the cookbooks and recipe pages on my kitchen table. The funny thing is I make MOST of my stuff without recipes. The only things that really need recipes are the cakes. Everything else is by “feel.” And anyway, when cooking on yom tov, we are not supposed to measure things exactly, so I have gotten used to just throwing things in the pan by rote.
I am starting to get in Pesach mode now. Very excited. BTW, my mom O”H used to make the Pesach rolls with NYAFAT (Rokeach made it). I don’t know if they still make that anymore, but she used the ONION flavored one, and that really gives a geshmak flavor to it. I would recommend if you can stand to do it, squeezing onion juice from an onion, and adding it to the water called for in the recipe. She did that in her kneidlach also, and I can honestly say No one has ever made better kneidlach than hers, not even moi. (Sadly, I can not find her recipe, but I keep looking every eyar, hoping the lone paper will show up).
I found when making kneidlach with shmura matzah meal to use a little less than the recipe called for. May work in other recipes to
That makes sense. I find the shmurah mehl to be “heavier” than the non-shmurah. It makes no sense that this should be so. After all, the shmurah should only be differnet in the time that it was guarded, it should have no effect on the type of matzah made from the wheat. Soemhow I feel like they leave more bran on the wheat, so it’s almsot like a whole wheat matzah, which of course is a heavier texture than regular matzah.
Please continue this discussion in the pesach recipes thread.
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