Herbed Passover Rolls

This herbed Passover rolls recipe creates miraculously light, fluffy, and perfectly seasoned rolls every time- the exact opposite from what you’d expect out of Passover rolls made with matzah meal!! Despite matzah’s bland, chalky, and unwieldy reputation, this recipe has somehow done the impossible. These herbed Passover rolls are so delicious that I’m not ashamed to admit that I like to make them throughout the year! The herbs add a freshness that highlights beginning of Springtime, when we celebrate this glorious holiday (at least, in my opinion). They even hold up nicely when heated up for 30 seconds in the microwave, and taste delicious on their own or with a smear of butter, cream cheese, or your favorite preserves. This is definitely a recipe to save to ensure that you have delicious rolls for Passover year after year.

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Preheat your oven to 350°F. In a small saucepan, bring the oil and water to a boil.

While the water is coming to a boil, add the matzah meal, sugar, salt, and pepper to a large mixing bowl and stir well to combine. Once the water is boiling, immediately pour it over the dry ingredients and mix well. Let it sit for about 5 minutes to cool down a little bit.

One by one, stir in your eggs until they’re all incorporated.

Add your herbs and mix well until they’re evenly distributed.

Grease your hands with oil. With LOOSE hands, form the dough into balls about 3″ in diameter. Place the balls onto a baking sheet lined with parchment paper, spaced about an inch or so apart.

Bake for 50 minutes, without opening the oven door to peek until they’re finished. Remove from the oven and prick the top of each roll with a sharp-tipped knife to let steam escape. I like to do this where there’s already a crease or crack, but occasionally there won’t be one on the top, so I just create a tiny little line-shaped hole with my knife.

Serve herbed Passover rolls warm or at room temperature. Store at room temperature in an air-tight container or tightly wrapped.

Herbed Passover Rolls

Becca Gallick-Mitchell
This herbed Passover rolls recipe creates light, fluffy, and perfectly seasoned rolls every time- the exact opposite from what you'd expect out of Passover rolls made with matzah meal!
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer, Side Dish
Cuisine Ashkenazi Jewish, Jewish
Servings 12 rolls

Ingredients
  

  • 1 small bunch dill (leaves only), finely chopped
  • 1 small bunch Italian (flat) parsley (leaves only), finely chopped
  • cup water
  • ¾ cup oil, plus more to oil your hands with before forming the rolls
  • cup matzah meal
  • Tbsp sugar
  • Tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 6 eggs

Instructions
 

  • Preheat your oven to 350°F. Add the matzah meal, sugar, salt, and pepper to a large mixing bowl and stir well to combine.
  • In a small saucepan, bring the oil and water to a boil.
  • Once the water is boiling, immediately pour it over the dry ingredients and mix well. Let it sit for about 5 minutes to cool down a little bit.
  • One by one, stir in your eggs until they're all incorporated. Add your herbs and mix well until they're evenly distributed.
  • Grease your hands with oil. With LOOSE hands, form the dough into balls about 3" in diameter. Place the balls onto a baking sheet lined with parchment paper, spaced about an inch or so apart.
  • Bake for 50 minutes, without opening the oven door to peek until they're finished. Remove from the oven and prick the top of each roll with a sharp-tipped knife to let steam escape. I like to do this where there's already a crease or crack, but occasionally there won't be one on the top, so I just create a tiny little line-shaped hole with my knife. Serve warm or at room temperature. Store at room temperature in an air-tight container or tightly wrapped.
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