Passover Onion Rolls

Course : Breads
Serves: 12
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1 small onion
1 tablespoon schmaltz -- * see note
1/2 cup oil
1 cup water
1 cup matzah meal
1 1/2 teaspoons salt
4 large eggs
1 large egg for egg wash
1/2 teaspoon salt for egg wash -- * see note

Preparation / Directions:

*I use pareve margarine and poppyseeds Preheat oven to 350 degrees. Grease a cookie sheet and fill a small bowl with cold water. Mince onion. Heat schmaltz in a small skillet. Saute onion until golden brown; set aside. Bring oil and water to a boil. Remove from heat and add the matzah meal and salt all at once. Mix well with a wooden spoon. Place in a bowl and add the eggs and onions. Mix well with a mixer. Shape into 2 inch rolls and place about 2 inches apart on the cookie sheet, dipping your hands in the water to avoid sticking. Combine egg and salt for the egg wash. Brush the tops of the rolls with the wash and sprinkle with salt. Bake for 50-60 minutes (golden brown). Cool for several minutes before removing from the cookie sheet.


Nutritional Information:

1268 Calories (kcal); 127g Total Fat; (89% calories from fat); 23g Protein; 12g Carbohydrate; 748mg Cholesterol; 3430mg Sodium

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