Preheat oven to 400°F/200°C.
In a medium saucepan, add water, oil, salt, and sugar and bring to a boil until the sugar melts.
Turn off the heat and immediately add the matzo meal. Mix thoroughly with a wooden spoon for 2 minutes until the dough separates from the sides of the pot.
Wait 15 minutes. Add eggs, one at a time, and mix well until the egg is completely absorbed.
Form balls the size of ping pong balls with wet hands (important as the dough will be sticky) or pipe-like piping cream puffs. Place on a parchment paper-lined baking sheet.
Bake for 20 minutes (do not open the oven door during this time).
Lower the temperature to 320°F/160°C and bake for another 30 minutes until the rolls are brown and dry on the inside.
Cool and serve or keep in a closed box at room temperature.