This recipe for Kosher for Passover rolls has been passed down for years through my family. Adding the eggs one by one keeps the rolls airy, puffy and tasty.
Chef Shaily Lipa is an experienced culinary author who has published numerous cookbooks, has appeared on television cooking shows, and is a regular contributor to leading food magazines. She studied cooking in London, Italy, and Thailand and acts as a consultant for international food manufacturers. Shaily is about to be aired on Israeli prime time TV with her personal cooking show – “Shaily’s Home”.
Special thanks to Inbal Baum of Delicious Israel for this recipe and translation.
2 cups mineral water
1/2 cup canola oil
Lemon zest from one lemon
1 teaspoon salt
Ground black pepper to taste
2 cups matzo meal
Coarse sea salt for topping the rolls
Preheat oven to 380 degrees. Line a baking sheet with parchment paper.
Bring to boil the mineral water, and add the canola oil that is seasoned with lemon zest, salt and pepper. Remove from heat, stir in matzo meal.
One at a time, add the eggs while stirring until the mixture is smooth.
Wet hands slightly and form 6 cm diameter balls. Place on the baking sheet at least 4 cm from each other and sprinkle with coarse sea salt.
Bake 40-50 minutes, until rolls are puffed and golden.