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Herbed Passover Rolls

To make ahead, cool rolls completely and freeze for up to one month. Use leftover matzo meal as a binder for meatballs or meat loaf, or to bread chicken or fish for pan-frying.

1 1/4

cups

water

1/3

cup

canola oil

1

tablespoon

sugar

1

teaspoon

kosher salt

2

cups

matzo meal

4

large

eggs

1

tablespoon

chopped fresh chives

2

teaspoons

finely chopped fresh thyme

1

Preheat oven to 375°.

2

Cover a large, heavy baking sheet with parchment paper.

3

Combine first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; add matzo meal, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds). Remove from heat; place dough in bowl of a stand mixer. Cool slightly. Add eggs, 1 at a time, beating at low speed with paddle attachment until well combined and scraping sides and bottom of bowl after each egg. Stir in chives and thyme.

4

With moistened fingers, shape about 1/4 cupfuls of dough into 12 mounds 2 inches apart onto prepared pan. Bake at 375° for 55 minutes or until browned and crisp. Cool on a wire rack.

Servings: 12

Yield: 12 Servings

Nutrition Facts

Serving size: 1/12 of a recipe (1.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

82.15

Calories From Fat (83%)

67.97

% Daily Value

Total Fat 7.66g

12%

Saturated Fat 0.97g

5%

Cholesterol 62mg

21%

Sodium 181.22mg

8%

Potassium 25.91mg

<1%

Total Carbohydrates 1.33g

<1%

Fiber 0.09g

<1%

Sugar 1.12g

 

Protein 2.12g

4%