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Author Notes: With Passover coming up, I'm eagerly looking forward to one of my favorite carb-based foods of the year: the unlikely Passover rolls. These eggy rolls are great for snacking or as buns for a sandwich. (Possibly originally from the American Jewish cookbook? At this point, it's family recipe) —Claire S
Makes 10-12 rolls
- 1 cup water
- 1/3 cup vegetable oil
- 4 large eggs
- 1+ cups matzo meal, plus more for dusting
- 1/2 teaspoon salt
- Preheat oven to 400℉.
- Bring water and oil to a boil. Add matzo meal and salt, stirring constantly until dough no longer sticks to the pan, about 1 minute.
- Remove from heat. Add eggs one at a time, beating each in thoroughly. Drop by tablespoon onto a greased cookie sheet lined with parchment paper. Sprinkle with a bit of matzo meal. Bake at 400 degrees for 20 minutes, then reduce heat to 300 degrees and bake for approximately 25 more minutes.
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