Best 4 Yummy Matzo Rolls Recipes
**Matzo Rolls: A Culinary Journey Through Jewish Tradition and Modern Cuisine**
Matzo rolls, a delectable symbol of Jewish cuisine, embark on a culinary odyssey that spans centuries of tradition and seamlessly blends with contemporary culinary artistry. These unleavened flatbreads, crafted from a simple yet profound blend of matzo meal, eggs, and water, embody the essence of Passover, a festival commemorating the Israelites' liberation from Egyptian bondage. As the centerpiece of the Seder table, matzo rolls narrate tales of resilience, freedom, and the enduring spirit of a people.
Our culinary expedition into the realm of matzo rolls unveils a treasure trove of delectable variations, each offering a unique symphony of flavors and textures. From the classic matzo ball soup, a comforting elixir that warms the soul on chilly evenings, to the innovative matzo brie casserole, a savory and indulgent brunch delight, these recipes showcase the versatility and boundless creativity of this humble ingredient.
Embark on a culinary adventure that celebrates the rich heritage and boundless creativity of Jewish cuisine. Let matzo rolls be your guide as you explore a tapestry of flavors, textures, and stories that have captivated taste buds for generations.
PASSOVER ROLLS
These popover-style Passover rolls "pop up" in the oven to form impressively tall, crisp and golden rolls.
Provided by Jennifer Segal
Categories Breads
Time 1h
Yield 14 rolls
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 roll, Calories 234, Fat 19 g, Carbohydrate 11 g, Protein 5 g, SaturatedFat 2 g, Sugar 1 g, Fiber 0 g, Sodium 213 mg, Cholesterol 106 mg
EASY MATZO
At its most traditional, matzo is made from just flour and water. But adding a little salt for flavor and olive oil for richness yields an airy, tender matzo that's easy to make. This version also includes a small amount of whole-wheat flour for earthiness, but you can use all white flour if you prefer. Matzos will keep for at least a week stored airtight at room temperature. (Note that these matzos are not kosher for Passover.)
Provided by Melissa Clark
Categories breads, crackers and chips
Time 30m
Yield 4 matzo crackers
Number Of Ingredients 5
Steps:
- With the racks positioned the top third and middle, heat oven to 500 degrees.
- In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
- Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
- Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
- While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.
PASSOVER ROLLS I
This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday.
Provided by JANWEISBERGER
Categories Bread Holiday Bread Recipes
Yield 6
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 23.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 241.1 mg, Sugar 1.3 g
PASSOVER MATZO ROLLS RECIPE - (3.9/5)
Provided by á-896
Number Of Ingredients 6
Steps:
- (1) Combine matzo meal with salt and sugar. (2) In a medium saucepan, bring oil and water to a boil. (3) Remove the saucepan from the heat and add the matzo meal, mixing well. (4) Beat in the eggs thoroughly, one at a time. Let the mixture stand for about 15 minutes (can be refri- gerated). (5) Measure out with large-size scoop, then shape it into rolls or balls and place on a Silpat. (6) Bake in a preheated 350 deg. F degree oven for 45-50 minutes or until golden brown.
Tips:
- For a crispy crust, brush the matzo rolls with melted butter or oil before baking.
- To add extra flavor, sprinkle the matzo rolls with garlic powder, onion powder, or herbs before baking.
- If you don't have a rolling pin, you can use a wine bottle or a glass to flatten the matzo sheets.
- To make sure the matzo rolls are cooked through, insert a toothpick into the center of a roll. If it comes out clean, the rolls are done.
- Let the matzo rolls cool slightly before serving. This will help them hold their shape.
Conclusion:
Matzo rolls are a delicious and easy-to-make snack or appetizer. They are perfect for any occasion, and they can be made with a variety of different fillings. If you are looking for a new and exciting way to enjoy matzo, be sure to try one of the recipes in this article.
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