 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
|
So far the best recipe I used over the years. These are nice all year round also. Through trial and error I discovered: Bake the full time, don't peak earlier, and cut a little slit in top so rolls won't deflate after baking Ingredients:
2 cups water |
1 cup vegetable oil |
3 cups matza meal ( not cake meal ) |
2 tbs sugar |
1 tsp salt |
8 large eggs |
Directions:
1. Bring the water and oil to a boil.
2. Mix together the meal, sugar and salt.
3. Stir the dry ingredients into the water.
4. Remove pan from heat.
5. Stir in eggs by hand vigorously one at a time.
6. Each time an egg is added, mixture will loosen up but when mixed will again form a dough like pate a choux
7. Use an ice cream scoop and place scoops a few inches apart on a greased baking sheet. Makes about 18 but yield depends on scoop size
8. Bake 350F 45 to 50 minutes.
9. Don't open oven door to peak or these will fall.
10. At end of baking time, remove rolls from oven and cut a small slit in the center with tip of sharp knife to release steam.
11. Cool and freeze if desired.
12. Thses are great to be filled with sandwich filling or desset custards, pudding, berries etc. or simply plain with butter
|
|