Best 5 Idas Passover Popover Rolls Recipes

PASSOVER ROLLS

Steps:

• Preheat the oven to 400°F and set two oven racks in the centermost positions, leaving at least 4 inches of space between them. Line two 13x18-inch baking sheets with parchment paper.
• Combine the oil, water, salt and sugar in a medium pot and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined. The mixture will be very thick. Transfer the mixture to a large bowl and let cool, stirring occasionally, until warm to the touch, about 15 minutes.
• Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. This takes some elbow grease. Use a large ice cream scoop or two large spoons to drop the batter into peach-size mounds, spaced evenly apart, onto the prepared baking sheets (you should have 7 on each sheet). Don't worry if they are irregular in shape. Cook for about 40 minutes, switching the pans from top to bottom and front to back midway through, until puffed, golden brown, and crisp on the surface. The rolls will deflate a bit as they cool; that's normal. Serve warm.
• Make-Ahead Instructions: The rolls are best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat and crisp the rolls in a 350°F-oven for 6 to 8 minutes for best results.

PARMESAN POPOVERS

Steps:

• Preheat the oven to 400 degrees F.
• In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed.
• Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes.
• Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic.

IDA'S PASSOVER POPOVER ROLLS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring water, oil, sugar, and salt to a boil in a saucepan. Remove from heat and quickly stir in matzo meal. Beat eggs one at a time into matzo mixture until blended. With wet hands, roll dough into 18 rolls and arrange on a baking sheet. Cut an 'X' into each roll.
• Bake in the preheated oven until golden brown, 30 to 45 minutes.

PASSOVER POPOVERS

Steps:

• Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside.
• In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely.
• Add sugar and eggs, one at a time, beating well after each addition.
• Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used.
• Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.

PASSOVER POPOVERS

Steps:

• Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes., Transfer mixture to a blender. Add 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer., Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot.