Looking for a Passover roll that doesn’t use matzo meal? Look no further. My kids like these as sandwiches, and all the adult tasters loved them plain. They are kind of comparable to corn muffins, but not quite.
Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Mix together three cups Pesach flour, baking powder, and kosher salt.
Form a well in the center and add “buttermilk,” honey, olive oil, and one egg.
Add a bit more flour (about one cup) as needed so dough isn’t sticky.
Form into nine balls and place on the cookie sheet. Beat remaining egg and brush onto rolls.
Bake for 12 minutes.
Reduce temperature to 375 degrees Fahrenheit and bake for an additional 15-20 minutes.
This flour blend is a mixture of 2 cups almond flour, 1 and 1/3 cups tapioca flour, and 2/3 cups coconut flour.
I added chopped fresh rosemary the next time I made these. Feel free to add other flavors as well. While I haven’t tried, I imagine these would taste delicious with cheese mixed into the batter.