This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
Bake at 375 degrees F (190 degrees C) for 50 minutes.
Per Serving: 312 calories; protein 7.6g; carbohydrates 23.1g; fat 22g; cholesterol 124mg; sodium 241.1mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.