Passover is quickly approaching, and these unleavened bread rolls are the perfect addition to the Seder!
Ingredients:
- 240g matzo meal
- 1 tbsp sugar
- 1 tsp salt
- 240ml water
- 110g margarine
- 4 eggs at room temperature
- 3-4 tbsp vegetable oil
Instructions:
- Pre-heat the oven to 190 degrees Celsius.
- Stir the matzo meal, sugar, and salt together into a medium-sized bowl.
- Bring the water and the margarine to a boil in a small pot over medium-high heat. (The margarine melts as water heats.) Be careful not to let the mixture boil over the pot.
- Pour the water/margarine liquid into the bowl of dry ingredients. Mix them with a fork until they become a rather dry-looking batter.
- Add the eggs one at a time, mixing after each one. The mixture gets stickier with each egg. Once all four eggs are mixed in, let the batter rest for at least 15 minutes.
- After the batter has rested, dip your hands into a small bowl containing a few tablespoons of vegetable oil, so the batter will not stick to them as you form the rolls.
- Separate the dough into 12 small balls.
- Place them on a parchment paper-lined baking tray and bake for 45-50 minutes in the middle rack of the oven, until they are golden brown and slightly puffed.
- Cool them for a few minutes on the baking tray, then remove the rolls to a wire rack.
And you’re done! These rolls are best served fresh and warm but if you need to make them in advance, you can microwave or heat in the oven until warm.
