Adapted from Shalom on the Range cookbook.
The recipes included in the cookbook were submitted by residents of the Denver metro area and were tested by the women on the Friends of Shalom Park cookbook committee. We especially like the recipe for Passover Onion Rolls.
1 1/2 cups boiling water
1 1/2 cups matzo meal
1/2 cup vegetable oil
1 teaspoon salt
2 tablespoons granulated sugar
1 tablespoon potato starch
1 small onion, finely chopped
Preheat oven to 400 degrees. Pour boiling water over matzo meal in a large saucepan. Add oil, salt, pepper, sugar and potato starch. Stir well, cover and cool about 45 minutes.
When mixture has cooled, preheat oven to 400 degrees. Add eggs to matzo mixture one at a time, beating well after each addition. Add onion and mix well. Fill greased muffin tins two-thirds full and bake until brown, about 50 minutes. Serve at once.
Yield: Makes 16 rolls
Variations: Add 1/2 teaspoon dried dill, grated havarti cheese for a dairy version (kosher for Passover), or Passover chopped, pitted green olives. Omit onion for plain rolls.
Recipes: Passover, Rolls, Parve, Kosher