These rolls are the most popular food stars at our KosherEye Pesach table. We always double or triple the recipe. An heirloom gem from my mother Rose Schoen Snyder z”l
2 cups matzo meal
1 tsp salt
1 Tablespoon sugar
1 cup water
1/2 cup vegetable oil
Mix dry ingredients with a whisk or large spoon
Bring oil and water to boil
Add dry mixture to boiling water and oil and mix well.
With an electric mixer or by hand, thoroughly beat in eggs ONE AT A TIME
Let stand at room temperature about 15 minutes
Shape into rolls and place in muffin holders, or on parchment covered pan
Bake at 375 for 50 minutes or until golden brown
These can be frozen, but do not taste the same as when freshly made. If making them a day prior to using them, store in refrigerator, bring to room temperature and then warm in oven.
This recipe makes about 12 rolls