Jewish Food Experience Logo

Get a weekly delivery of sweet stories, fresh recipes and hot events in our community direct to your inbox.

Subscribe

Find people, places, recipes, or stories.

Search in:

Close Search

Subscribe to our newsletter!

* indicates required

Recipe Collection

back to Recipe Collection

Passover Popover Rolls

Passover Popover Rolls Related:   bread & savory pastries, breakfast & brunch, kid-friendly, pareve, Passover, vegetarian

Prep time: 10–15 minutes

Cook time: 40–50 minutes

Yield: 15–18 pieces

User Rating:
VN:F [1.9.22_1171]
Rating: 2.7/4 (3 votes cast)

Matzah meal, which is just the bread of affliction finely ground, has seldom been put to better use than in this recipe created by California cooking instructor Linda Capeloto Sendowski. Easy to make, her popover rolls are the answer to the sandwich cravings that can appear mid-Passover week. They work wonderfully well for sopping up brisket gravy—crisp on the outside, with an airy interior that may remind you of gougères (without the cheese). Sprinkle them with “everything spice” or za’atar before you pop them in the oven, and the ensuing aroma will have folks running to the kitchen.

Since Linda shared her recipe with Washington Post readers in 2012, the rolls have been a favorite on my seder table and throughout the holiday week. They can be stored at room temperature for a few days, during which they will become increasingly chewy. They freeze well. Photo by Deb Lindsey.

Ingredients

  • 1 cup water
  • ½ cup safflower oil
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 cups matzah meal
  • 4 large eggs

Preparation

  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silicone liner. Combine the water, oil, salt and sugar in a medium saucepan over medium-high heat. As soon as the mixture comes to a boil, remove the saucepan from the heat. Add the matzah meal and stir until well combined. One at a time, add the eggs and stir to incorporate, making sure each egg is fully mixed in before adding the next. The dough will be sticky but firm for forming into rolls. Have a small bowl of water next to the saucepan to use for moistening your hands while forming the rolls.
  • Wet your hands in the bowl and use them to scoop up about ¼ cup of dough; the water will keep it from adhering to you. Form the dough into an oval shape, like a quenelle (or a football). Place the portions of dough on the baking sheet as you form them, spacing them about 2 inches apart to give them room to puff up. Bake for 40 to 50 minutes, until the rolls are a dark golden brown. Do not underbake, or they will collapse, because the only leavening is the egg, and the rolls are partially hollow.

2 Responses

  1. Arna says:

    I have been making these for 35 years. If you want them to rise, put oil on your hands, no water. I use foil and put a light coating of oil on the foil. I mix it by hand.

Leave a Reply