PASSOVER ROLLS
These popover-style Passover rolls "pop up" in the oven to form impressively tall, crisp and golden rolls.
Provided by Jennifer Segal
Categories Breads
Time 1h
Yield 14 rolls
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F and set two oven racks in the centermost positions, leaving at least 4 inches of space between them. Line two 13x18-inch baking sheets with parchment paper.
- Combine the oil, water, salt and sugar in a medium pot and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined. The mixture will be very thick. Transfer the mixture to a large bowl and let cool, stirring occasionally, until warm to the touch, about 15 minutes.
- Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. This takes some elbow grease. Use a large ice cream scoop or two large spoons to drop the batter into peach-size mounds, spaced evenly apart, onto the prepared baking sheets (you should have 7 on each sheet). Don't worry if they are irregular in shape. Cook for about 40 minutes, switching the pans from top to bottom and front to back midway through, until puffed, golden brown, and crisp on the surface. The rolls will deflate a bit as they cool; that's normal. Serve warm.
- Make-Ahead Instructions: The rolls are best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat and crisp the rolls in a 350°F-oven for 6 to 8 minutes for best results.
Nutrition Facts : ServingSize 1 roll, Calories 234, Fat 19 g, Carbohydrate 11 g, Protein 5 g, SaturatedFat 2 g, Sugar 1 g, Fiber 0 g, Sodium 213 mg, Cholesterol 106 mg
PASSOVER ROLLS I
This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday.
Provided by JANWEISBERGER
Categories Bread Holiday Bread Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
- Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
- Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 50 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 23.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 241.1 mg, Sugar 1.3 g
PASSOVER ROLLS
These rolls are great for either sandwiches or as a fluffy popover-like roll with dinner My mom would make a couple of batches of these every Passover so we could have sandwiches for lunch and rolls with dinner.
Provided by karen
Categories Breads
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- In a 2 quart pot, bring water, oil and salt to a boil.
- Remove from heat and add matzo meal and stir until it forms a ball.
- Add eggs, one at a time, beating until each egg is incorporated before adding another.
- Drop in oval shape on greased cookie sheet for sandwich style rolls (makes 10 rolls) or fill a greased muffin tin (makes 12 muffins).
- Bake for 30 minutes.
PASSOVER BAGELS
We use these traditional eggy Passover bagels to make sandwiches throughout the week. But they can also be served as rolls with dinner. -Myrna Lief, Burlington, Massachusetts
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring the water, oil, sugar and salt to a boil. Add matzo meal all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop dough into 12 mounds 3 in. apart on two greased baking sheets. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 12-15 minutes longer or until golden brown. Remove to wire racks. Immediately cut a slit in each to allow steam to escape; cool.
Nutrition Facts : Calories 134 calories, Fat 11g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 70mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
EASY PASSOVER ROLLS RECIPE - 6 INGREDIENTS
Steps:
- In a mixing bowl, mix Matzo meal, salt, and sugar until combined.
- In a small bowl or measuring cup, warm up your water to 90-95 degrees F. Add oil to the water and mix.
- Add the water/oil mixture to the Matzo meal mixture. Mix well.
- Add the eggs one at a time, mixing in between.
- *Mix until all ingredients are combined. It will be a thick dough. (See note below)
- **Preheat the oven to 400°F. (See Note below)
- Line a baking sheet with parchment paper.
- Oil your hands and using a large cookie scoop (3 tablespoons) scoop the dough and roll them into balls.
- Slightly flatten them out into the shape of a thick disc.
- Bake in the preheated oven for 40 to 50 minutes. Check at 30 minutes if they are smallerRolls will puff up and crack in the middle. They are ready when you tap on them they sound hallow and, a toothpick comes out clean when inserted into the center.
Nutrition Facts : Calories 169 kcal, Carbohydrate 20 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 55 mg, Sodium 119 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
PASSOVER PECAN ROLLS
Like a cross between a popover and a nutty doughnut, this hits the spot for a Passover morning treat or could be filled with a creamy custard for a cream puff dessert.
Provided by RuizShannon
Categories Breakfast
Time 50m
Yield 24 buns, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- In a large sauce pan, heat water, butter or oil, salt and sugar to a boil.
- Remove from heat and add vanilla and cinnamon.
- Stir in matzo meal and pecans until it forms a ball.
- Add eggs to the dough mixture, beating thoroughly after each one.
- Drop onto greased cookie sheets (makes 24 buns).
- Bake for 25-30 minutes, bottoms and tops should be lightly browning. (Switch pans on racks at 15 minutes in oven if they appear uneven.).
- Remove from oven and dust immediately with powdered sugar.
Nutrition Facts : Calories 293.4, Fat 20.3, SaturatedFat 8.1, Cholesterol 151.1, Sodium 238.7, Carbohydrate 21.7, Fiber 1.4, Sugar 5.1, Protein 6.9
OVERNIGHT PECAN ROLLS
This is a recipe out of the Gold Medal "Lets Bake" that I inherited from my DM. These are rolls my DD loves and makes often on those special occasions.
Provided by Chabear01
Categories Breads
Time 1h20m
Yield 15 rolls, 15 serving(s)
Number Of Ingredients 15
Steps:
- Mix together filling ingredients and set aside.
- Mix 2 cups of the flour, granulated sugar, salt and yeast in large bowl. Add milk, 1/3 cup butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 cup at a time, to make dough easy to handle.
- Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and springy. Place dough in greased large bowl, turning dought to grease all sides. Cover and let rise in warm place about 1 1/2 hours or until double. (Dough is ready if indentation remains when touched).
- Grease rectangular pan, 13 x 9 x 2 inches. Heat brown sugar and 1/2 cup butter to boiling in 1 quart saucepan, stirring constantly; remove from heat. Stir in corn syrup; cool 5 minutes. Pour into pan. Sprinkle with pecan halves.
- Gently push fist into dough to deflate. Pat or roll into 15 x 10 inch rectangle. Spread with 2 tablespoons butter sprinkle with filling. Roll up tightly, beginning at 15 inch side. Pinch edge of dough into roll to seal. Stretch and shape to make even. Cut into 15 1-inch slices. Place slightly apart in pan.
- Cover unbaked rolls tightly and immediately refrigerate at least 12 hours (to allow for rising) but no longer than 48 hours.
- Heat oven to 350 degrees. Uncover and bake 30 to 35 minutes or until golden brown. Immediately place heatproof serving plate upside down onto pan; turn plate and pan over. Let pan remain about 1 minute so caramel can drizzle over rolls.
- ***Note*** to bake immediately ater placing sliced dough in pan, let rise uncovered in warm place about 30 minutes or until doubled. Bake as directed above.
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