When you get tired of lugging bulky matzo boxes around on chol hamoed, these rolls(!) are a welcome change. Or, try them for a more substantial breakfast — they taste great with raspberry jam or as an accompaniment to scrambled eggs.
- Cooking and Prep: 1 h 25 m
- Serves: 8
Prepare the "Rolls"
Bring water and oil to a boil in a medium pot.
In a bowl, combine matzo meal, sugar and salt. Add to pot. Beat rapidly over low heat until mixture leaves the sides of the pot and forms a ball.
Remove from heat and cool for 15 minutes.
Preheat oven to 375 degrees Fahrenheit. Coat a baking sheet well with nonstick cooking spray or coat with oil.
Add eggs to pot, one at a time, beating well after each addition, making sure batter is thick and smooth. Shape into eight balls and place on prepared baking sheet.
Bake for 45 minutes to one hour, or until golden.
Reproduced from A Taste of Pesach 2 with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.