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MY MOM’S PESACH ROLLS

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My mom Eleanor is a master chef. In fact so much of my cooking skills I learned at her knee. And my mom’s favorite food in the world is bread and butter. Nothing fancy… Just warm crusty bread slathered in butter.

And I know that has got to be sounding pretty good about now after all that damn matzah. So I am sharing her recipe for Pesach Rolls with you.

This is the photo she sent me of them and I have not tested them. But if she says they are good, you had better believe they are incredible.

Hope you enjoy them. I have a batch of dough I am about to pop into the oven. I’ve added chia seeds to mine.

xxx Chef MM

MY MOM'S PESACH ROLLS

US (Imperial)

Print Ingredients

2 cups of matzo meal

1 tsp salt

1 tsp sugar

1 cup water

½ cup oil

4 eggs - room temperature

Chia, poppy, sesame or rye seeds

InstructionsCombine the matzo meal, salt and sugar in a bowl.

Add the water and oil to a small pot and bring the liquid to a boil. Remove it from the heat and add the liquid to the dry ingredients. Mix to combine.

Add the eggs one at a time and mix to combine completely before adding the next egg. Allow the dough to rest for 30 minutes.

Form the dough into 12 balls and place them onto 2 parchment lined baking sheet. Brush the rolls with oil and sprinkle with seeds.

Bake at 400 F for 50 minutes until golden on top.

CHEF’S TIP
The rolls freeze well. Defrost and warm through in the oven before serving.

SERVES 12

EU (Metric)

Print Ingredients

2 cups of matzo meal

1 tsp salt

1 tsp sugar

1 cup water

½ cup oil

4 eggs - room temperature

Chia, poppy, sesame or rye seeds

InstructionsCombine the matzo meal, salt and sugar in a bowl.

Add the water and oil to a small pot and bring the liquid to a boil. Remove it from the heat and add the liquid to the dry ingredients. Mix to combine.

Add the eggs one at a time and mix to combine completely before adding the next egg. Allow the dough to rest for 30 minutes.

Form the dough into 12 balls and place them onto 2 parchment lined baking sheet. Brush the rolls with oil and sprinkle with seeds.

Bake at 200 C for 50 minutes until golden on top.

CHEF’S TIP
The rolls freeze well. Defrost and warm through in the oven before serving.

SERVES 12

Ingredients

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