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# Passover Rolls

My Passover rolls made with matzo meal, from a cooked egg dough that puffs in the oven, topped with coarse salt.

## What you need

### Rolls

- 2 cups mineral water (480 ml)
- ½ cup canola oil (120 ml)
- 1 tsp salt
- ground black pepper
- 2 cups matzo meal (240 g)
- 6 large eggs

### Topping

- coarse salt

## How I make it

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pour the water and oil into a pot, add the salt and pepper and bring to a boil. Take off the heat.
3. Add the matzo meal and stir.
4. Add the eggs one at a time, stirring after each, until the mixture is smooth.
5. With lightly wet hands, shape balls about 2½ inches (6 cm) across, or spoon the mixture into a piping bag and pipe small mounds onto the sheet, spaced apart.
6. Sprinkle with coarse salt.
7. Bake for about 45 minutes, until the rolls are golden and cooked through.

Source: https://chefef.com/en-us/recipes/passover-rolls/