| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Oil |
| 1 | c | Water |
| 2 | c | Matzah meal |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 4 | Eggs |
INSTRUCTIONS
Rolls similar to this have been posted this year, but not the exact recipe. I have 2 or 3 similar recipes, but this one is easy and less potchkaey. I use it for "large" rolls-4"; they are usually fairly high domed. If flattened slightly they might make wider rolls, no? My sister-in-law makes huge rolls for hamburgers and the like. Her rolls are not as heavy as these. This recipe is good, and my 10 soon to be 11 year old daughter likes them, but didn't as a younger version. Good for leftover meat, or accompanying roll when matzah is not quite what you want. Bring water and oil to boil. Add matzah meal, salt & sugar. Keep on burner until it is mostly blended and pulls away from pan. Remove pan from burner. Cool slightly. Add 4 eggs, one at a time Cool and let stand for 15 minutes. Oil hands and roll into balls (mine are fairly large- approx. 3 in.or larger) Makes 6-8 rolls. Place on tray and bake 375 deg. for approx. 50 Min. (check for light brown top) ( covered my pan with foil) Posted to JEWISH-FOOD digest V97 #131 by Sharon Barish <slbarish@execpc.com> on Apr 24, 1997
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