Herbed Passover Rolls
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!
Ingredients
- 1 small bunch dill (leaves only), finely chopped
- 1 small bunch Italian (flat) parsley (leaves only), finely chopped
- 1½ cup water
- ¾ cup oil, plus more to oil your hands with before forming the rolls
- 2¼ cup matzah meal
- 1½ Tbsp sugar
- 1½ 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.