If you find yourself yearning for something different during the holiday, consider making these delightful matzo rolls. Utilizing steam as a leavening agent, they boast soft, light, and airy centers, while the exterior crisps up to a glorious golden hue. It’s truly a beautiful marriage of textures, offering a unique and satisfying addition to your holiday table.
If you are looking for more Passover-friendly recipes, try my Fried Matzo Brei and Simple Charoset with Dates.
Ingredients Overview
*The full recipe is in the recipe card below!
Matzo meal (matza or matzah): Matzo meal is a kind of breadcrumb made from ground Matzot. Not to be confused with matzo ball mix, which is a pre-packaged mixture of matzo meal, spices (garlic powder, onion powder, celery salt, etc.), and preservatives.
Eggs: For structural and act as a leavening agent.
Oil: Select an oil with a subtle and neutral taste like vegetable or canola.
Pro-Tips
- Stick to the ingredients and measurements
- Don’t open the oven while it bakes
- Allow the rolls to cool to room temperature before serving.
FAQs
Arrange the Matzo rolls in a basket or on a serving tray, and serve them at room temperature. Provide softened butter or margarine on the side for guests to spread on their rolls. These rolls make an excellent accompaniment to soups or salads, or they can be used for crafting delicious Passover sandwiches.
Allow the matzo rolls to cool completely, then transfer them to an airtight container. Store at room temperature for up to 3 days.
Matzo rolls can generally be stored in the freezer for up to three months without a significant loss in quality. When you’re ready to enjoy them, remove them from the freezer and let them thaw in the refrigerator or at room temperature. Reheating them in an oven at a low temperature can help refresh their texture.
More Recipes You’ll Love
Crispy Passover Chicken Schnitzel
Chocolate Caramel Matzo Candy (Matzo Crack)
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Matzo Rolls
Description
Equipment
- A large star tip or a round tip for pipping
Ingredients
- 2 cups matzo meal
- 1 and ¾ cups (320ml) boiling water
- ⅔ cup (160ml) oil select an oil with a subtle and neutral taste like vegetable or canola.
- 4 large eggs
- 1 Teaspoon salt
- A pinch of black pepper
For serving:
- butter, margarine, jelly, or other spreads.
Instructions
- Preheat the oven to 400°F/200°C.
- Line a baking sheet with parchment paper.
- In a standing mixer equipped with the flat beater attachment, combine matzo meal, salt, and pepper. Mix at a low speed for about a minute.
- Add the oil and boiling water, then mix for about 3 minutes until you achieve a uniform, very wet, and warm dough.
- Continue mixing and add the eggs one at a time, making sure the dough comes together before adding the next egg. Mixed and has a smooth consistency.
- Spoon the dough into a piping bag fitted with the selected tip. Twist the top of the bag to secure the dough inside. Hold the piping bag at a 90-degree angle to the baking sheet. Gently squeeze the piping bag to release the dough onto a parchment-lined baking sheet.
- Bake in the preheated oven for 20 minutes without opening the oven door.
- Lower the oven temperature to 320°F/160°C and continue baking for another 30 minutes or until the rolls are brown, dry inside, and light. Allow the rolls to cool completely before spreading or filling with butter, margarine, jelly, or other spreads.
