I made these rolls last night and they were just wonderful. Being that I can't eat real bread during this holy week, these are a good substitution. Being that I am not highly religious, I am not worried about substituting things that are not kosher, I just do not eat anything leavened or a grain (aside from matzo meal, matzo and things like that). If you follow all the rules, then use sugar, and anything else that you use. This is my adaptation (I am the only one in my family that watches her eating on Passover as my husband and son are both atheists). They have to suffer the week of Passover!
I adapted this from a Marcy Goldman recipe.
Marcy’s Incredible Passover Rolls (adapted)
1 cup water
1/2 tsp salt
2 tsp Stevia*
½ cup vegetable oil
1.33 cups whole wheat matzo meal**
1/2 to 1 cup diced onions, sautéed***
Preheat oven to 400 degrees F. Cover a large cookie sheet with parchment paper or nonstick foil (or a Silpat liner).
In a medium saucepan, over LOW heat, combine water, salt and Stevia. Add the oil and heat until the mixture begins to simmer. Turn off the heat and immediately add the matzo meal. Stir in the matzo meal with a wooden spoon until the mixture begins to pull away from the sides of the pan.
Transfer the mixture to a large bowl or a food processor (I used a large bowl with a hand-held mixer) and allow it to cool for 5 minutes. Add the eggs, one at a time, either either with a wooden spoon by hand OR in food processor. (Just blend until the eggs are incorporated, don’t over-mix.) Add onions now, if using.
Depending on how big you want the rolls, use an ice cream scoop or a large spoon to put rounds of dough onto baking sheet. Push them down a bit with a wet hand (or with a bit of oil on your hands).
Bake in a 400 degree oven for 40-45 minutes, until rolls are light brown and puffy (after 30 minutes, start checking them every 5 minutes until they are done and not too brown.)
Put the rolls on a cookie rack to cool. If there are any leftover, store them in an airtight container in the refrigerator. They freeze well too.
*original calls for Sugar.
**original calls for plain matzo meal.
***this is optional. If using them, sauté the onions a little earlier and let them cool a bit so that they don’t cook the eggs in the recipe before baking the rolls.
Yield: 6-10 rolls, depending on size of roll
Source: The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking by Marcy Goldman
Posted by RisaG 4/11/12