Thursday, April 17, 2014

Herbed Passover Rolls


  • 1 1/4 cups water
  • 1/3 cup canola oil
  • 1 tablespoon sugar
  • 1 teaspoon kosher salt
  • 2 cups matzo meal
  • 4 large eggs
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons finely chopped fresh thyme


  • Preheat oven to 375°.
  • Cover a large, heavy baking sheet with parchment paper.
  • Combine first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; add matzo meal, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds). Remove from heat; place dough in bowl of a stand mixer. Cool slightly. Add eggs, one at a time, beating at low speed with paddle attachment until well combined and scraping sides and bottom of bowl after each egg. Stir in chives and thyme.
  • With moistened fingers, shape about 1/4 cupfuls of dough into 12 mounds 2 inches apart onto prepared pan. Bake at 375° for 55 minutes or until browned and crisp. Cool on a wire rack.

Makes 12 servings

Serving size: 1 roll
Calories: 134
Fat: 8g
Protein: 3.8g
Carbohydrate: 12.5g
Fiber: 0.6g
Sodium: 181mg

Recipe Courtesy of Cooking Light
Photo Courtesy of Randy Mayor and Cooking Light

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