Made with matzah flour, these Passover rolls are light and airy with great flavor. They're perfect for making sandwiches for Pesach outings, as well as for Passover breakfasts and lunches.
I'm generally one for leaning in to Pesach foods, not trying to recreate Passover versions of things like schnitzel or brownies, but making use techniques and ingredients that are suited for Passover requirements: lots of coconut, almond flour, and eggs. So the first time I tried a sandwich on a Passover roll was at Cafe Hillel at my aunt's insistence: "But it's a special thing! Part of Pesach! You have to try it at least once." Which was spot on. These have their own texture and flavor profile; they're not trying to be bread, though they play that role in a meal.
Pesach rolls are one of the first things I make once I turn over my kitchen for Passover. (The very first is invariably coconut macaroons, because who wants to tackle Pesach without macaroons?) And then I keep making the rolls throughout the holiday. They're especially nice for Passover outings when you need to bring a picnic along.
Making Pesach rolls
The dough for these rolls are is made unlike most breads: it's a cooked dough, very much like choux pastry, except that it uses oil rather than butter. You'll start off by mixing together the dry ingredients. Then, in a pot, bring to a boil water, oil, sugar, plus salt. Mix in the dry ingredients and stir until a dough forms. Leave it to cool slightly, then mix in the eggs until incorporated. (It'll look like it won't work, but it will!)
These rolls then get shaped with your hands. Wet your hands before forming the dough into balls and it's not too tricky. Bake off and you've got handy, crusty rolls to use for breakfasts and lunches.
A few ideas from the limited (in my case, Ashkenazi) Passover kitchen:
- Cream cheese and lox
- Egg and cheese sandwiches
- Tuna and avocado
- Hard-boiled eggs and eggplant
- Turkey BLT (if you can find KLP turkey bacon)
- Capresi - tomatoes, mozzarella, and basil
Store any leftover rolls in the refrigerator and warm them before eating. They won't keep long without refrigeration.
Pesach Rolls (parve)
- 1 cup matzah flour (matzah meal) - 120 g
- ⅓ tsp baking powder
- 1 cup water - 240 ml
- ¼ cup oil (I used olive) - 50 ml
- 1 tsp sugar
- ½ tsp salt
- 3 eggs
- Preheat oven to 400°F / 200°C.
- In a bowl, combine matzah flour/meal and baking soda and mix well.
- In a saucepan, bring the water, oil, sugar, and salt to a boil.
- Once the liquid begins to bubble, remove the pot from the stove and immediately pour in the flour mixture, all at once. Quickly mix, until the dough begins to pull away from the sides of the pot (it will form a sticky dough). Place into the mixing bowl and allow to chill briefly.
- Stir in the eggs one at a time, mixing well after each addition, until a smooth dough forms.
- With wet hands, form the dough into small balls (4cm / 2.5") and place evenly spaced on a lined baking sheet.
- Bake for 10 minutes at 400°F / 200°C, then turn down the heat to 350°F / 180°C and bake for 30-40 minutes more, until golden and puffed.
- Turn off the oven and leave the rolls inside for ten minutes after shutting it off. Store extra rolls in the refrigerator.