Nutritional Info

Nutrition Facts

Serving Size 1 (9g)

Calories 65
Calories from Fat 62 (95%)
Amount Per Serving %DIV
Total Fat 6.8g 10%
Saturated Fat 1.4g 7%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 2.2g
Trans Fat 0.0g
Cholesterol 9mg 3%
Sodium 2.8mg 0%
Potassium 2.3mg 0%
Total Carbohydrate 0.1g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.2g 0%

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Recipe Description
My mother remembers taking these muffins to school for lunch during Passover. These make great rolls too, a welcome change from matzoh, especially for the kids who'd rather take a sandwich to school for lunch. Fewer crumbs too. Janitors like that.
Prep time
20 min
Cook time
1 hr
Ready In
1 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
2 Cup(c)  matzoh meal
1 Tablespoon(T)  sugar
1 Teaspoon(t)  salt
1/2 Cup(c)  peanut oil
1 Tablespoon(T)  vegetable oil
4   large eggs

Preparation

Combine the matzoh meal, sugar and salt in the bowl of an electric mixer. Combine the oil with 1 cup water in a small saucepan, and bring to a boil. Pour the hot liquid over the matzoh meal mixture all at once. Set it aside to cool. Preheat the oven to 375° F. Grease a baking sheet, or better yet, line it with parchment paper. After the mixture has cooled, beat in the eggs, one at a time, with the electric mixer on medium speed, beating well and scraping the bowl after each addition. With oiled hands, form each 1/3 cup dough (for sandwich size rolls) into a disk, flattening it slightly. Place them about 1 1/2 inches apart on the prepared baking sheet. (For dinner rolls, use about half as much dough.) Bake on the center oven rack until golden brown, 50 to 55 minutes. Remove the baking sheet from the oven and immediately poke the rolls with a skewer to allow steam to escape and the insides to dry. Transfer the rolls to a wire rack to cool.

Additional notes

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Matzoh Meal Rolls
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