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Passover Rolls (or Passover Cream Puff shells)

2/3

Cup

Water

1/3

Cup

Peanut Oil, (Butter for cream puffs)

1

Cup

Matzo Meal, (use Matzo Cake Meal for cream puffs)

1

tsp.

Sugar

1/2

tsp.

Salt

3

Eggs/

1

Preheat oven to 350°F.

2

Boil the water and oil together, add the dry ingredients, stir with a

3

wooden spoon to mix well. Allow to cool slightly and, using a handheld

4

beater, beat in the eggs, one at a time. Allow to rest for a few minutes.

5

Line a sheet pan with parchment or Silpat. Portion dough into balls

6

using a disher, drop into wet hands (with oil or water) and gently roll

7

into a ball.

8

For (about 20) bite sized cream puffs, use a very small disher and bake

9

for 25-30 minutes; for (10-12) dinner rolls or larger cream puffs, use a

10

medium sized disher and bake for about 40 minutes; for (5-6) larger

11

rolls for sandwiches, use a large disher and bake for 50-60 minutes.

12

Bake until golden.

13

For cream puffs, allow to cool completely, then cut open and gently

14

hollow out the soft interior using a spoon. Fill with whipped or pastry

15

cream.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (5.8 ounces).

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

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

16.25

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 1167.52mg

49%

Potassium 1.9mg

<1%

Total Carbohydrates 4.2g

1%

Fiber 0g

0%

Sugar 4.19g

 

Protein 0g

0%