📝 About This Recipe
These iconic Passover rolls are a miracle of Jewish holiday cooking, transforming simple matzo meal into airy, golden puffs with a crisp crust and a soft, hollow center. Often referred to as 'Passover popovers,' they rely on a pate a choux technique to achieve their impressive lift without any leavening agents. Whether slathered with salted butter or used as a sturdy vessel for brisket sliders, these rolls are the essential bread substitute that your Seder table deserves.
🥗 Ingredients
The Base
- 1 cup Water (filtered)
- 1/2 cup Vegetable Oil (neutral flavor, such as avocado or grapeseed)
- 1 teaspoon Kosher Salt
- 1 tablespoon Granulated Sugar (helps with browning)
The Dry Mix
- 2 cups Matzo Meal (standard grind, not cake meal)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder (optional, for savory rolls)
The Binding
- 4 pieces Large Eggs (at room temperature)
Topping
- 1 teaspoon Flaky Sea Salt (for sprinkling)
- 1/2 teaspoon Dried Oregano (optional garnish)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a standard 12-cup muffin tin with oil or non-stick Passover cooking spray. Do not use paper liners, as the rolls need the heat of the metal to rise properly.
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2
In a medium heavy-bottomed saucepan, combine the water, vegetable oil, kosher salt, and sugar. Bring the mixture to a rolling boil over medium-high heat.
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3
As soon as the liquid boils, remove the pan from the heat. Immediately dump in the matzo meal, black pepper, and garlic powder all at once.
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4
Using a sturdy wooden spoon, stir the mixture vigorously until the matzo meal is fully hydrated and the dough pulls away from the sides of the pan to form a cohesive ball.
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5
Let the dough rest and cool for about 5-7 minutes. It should still be warm, but not so hot that it will scramble the eggs upon contact.
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6
Add the eggs one at a time. After each egg, beat the mixture vigorously with the wooden spoon or a hand mixer until the egg is completely incorporated and the dough is smooth before adding the next.
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7
Continue beating until the dough is thick, glossy, and slightly sticky. This mechanical action is what incorporates air for the rise.
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8
Divide the dough evenly among the 12 muffin cups. You can use an ice cream scoop for uniform sizing; the cups should be about 3/4 full.
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9
With a slightly damp finger, gently smooth down any sharp peaks on top of the dough to prevent burning. Sprinkle the tops with flaky sea salt and oregano if using.
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10
Place the tin in the center of the oven and bake for 45 to 50 minutes. Do not open the oven door during the first 35 minutes, as the rush of cool air can cause the rolls to collapse.
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11
The rolls are done when they are deeply golden brown and sound hollow when tapped on the bottom.
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12
Immediately remove the rolls from the muffin tin and place them on a wire rack. For an extra crispy crust, use a small paring knife to poke a tiny slit in the side of each roll to let the steam escape.
💡 Chef's Tips
Ensure your eggs are at room temperature to prevent the dough temperature from dropping too quickly. Avoid the temptation to use 'Cake Meal' for this recipe; the coarser texture of standard Matzo Meal provides the necessary structure. If the rolls feel heavy, you likely didn't beat the eggs in well enough—the dough needs that aeration to puff. For a sweet version, omit the garlic and pepper and add 2 extra tablespoons of sugar and a teaspoon of cinnamon. Store leftovers in an airtight container, but re-crisp them in a 350°F oven for 5 minutes before serving.
🍽️ Serving Suggestions
Serve warm with honey-cinnamon butter for a festive breakfast. Split them open and fill with hot brisket and horseradish sauce for a perfect holiday sandwich. Pair with a bowl of classic Matzo Ball soup as a crunchy side. Serve alongside a fresh Israeli salad for a light lunch. Enjoy with a glass of chilled Kosher white wine or sweet grape juice.