Passover Rolls
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Whether you serve them with butter, jam, or turn them into sandwich bread, these delicious Passover rolls are the kind of recipe you’ll want to pass down.
My grandmother prepared these popover-style Passover rolls every year during the week of Passover. Made with matzo meal, oil, and lots of eggs, they “pop up” in the oven to form impressively tall, golden rolls that are crisp and craggy on the surface and soft within. The rolls are made the old-fashioned way using a bowl and a wooden spoon. When my arm gets worn out mixing the thick dough, I remember how my grandmother would get about halfway through mixing and then shout out, “Hon!” for my grandfather to come and mix the rest.
Passover rolls are delicious warm out of the oven and smeared with soft butter. They can also be served with jam or cream cheese, charoset, or sliced in half and used as a sandwich bread. The rolls keep well for several days. For best results, reheat and crisp them up in a toaster oven or 350°F-oven for 6 to 8 minutes.
“Absolutely the best Passover buns. So easy.”
What You’ll Need To Make Passover Rolls
Step-by-Step Instructions For Making Passover Rolls
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 it cool for about 15 minutes, stirring now and then, until it’s warm to the touch. Add the beaten eggs a little at a time, stirring well with a wooden spoon after each addition, until everything is nicely combined.
This takes some elbow grease!
Use a large ice cream scoop or two big spoons to drop the batter into peach-size mounds on the prepared baking sheets, spacing them out evenly (you should get about 7 per sheet). Don’t worry if they’re a little uneven—rustic is part of the charm.
Bake the rolls for about 40 minutes, switching the pans from top to bottom and front to back halfway through, until they’re puffed, golden brown, and crisp on the outside. The rolls will deflate a bit as they cool; that’s normal. Serve the Passover rolls warm from the oven with butter and enjoy!
More Passover Recipes You may Like
Passover Rolls
These popover-style Passover rolls “pop up” in the oven to form impressively tall, crisp and golden rolls.
Ingredients
- 1 cup vegetable oil
- 2 cups water
- 1¾ teaspoons salt
- 1½ tablespoons sugar
- 3 cups matzo meal
- 8 large eggs, beaten
Instructions
- 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 Information
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- Per serving (14 servings)
- Serving size: 1 roll
- Calories: 234
- Fat: 19 g
- Saturated fat: 2 g
- Carbohydrates: 11 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 5 g
- Sodium: 213 mg
- Cholesterol: 106 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jen!
Can butter be subbed for the oil?
Thanks!
Hi Aimee, these are different than regular rolls, so without trying it myself it’s hard to say for sure. I suspect it will work with (melted) butter, but to be safe, you may want to try 1/2 batch first. I’d love to hear how they come out if you try it!
Love these rolls! The only recommendation is to try it in your stand mixer. Pour the matzah meal/oil mixture into your stand mixer bowl, and beat between each egg addition. I found that it makes the rolls fluffier in the end!
Can you cook these in muffin tins? If so, do you need to grease the pans with oil?
Yes and yes. I’d love to hear how they turn out!
Best rolls ever just like my grandmom made, Hon!! 🥰