Passover Bulkies (Rolls)

Kosher for Passover rolls made like a choux paste from boiled oil and water, matzah meal and eggs, dropped by spoonfuls and baked until puffed and golden.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Steak and Seafood title card for Passover Bulkies (Rolls), photo coming soon
  • Prep 15 min
  • Cook 25 min
  • Total 40 min
  • Yield About 12 rolls

Jump to: Ingredients | Instructions | Tips | Print recipe

Bread is off the table at Passover, but these bulkies (rolls) fill the gap. Oil and water are boiled, matzah meal is stirred in, then four eggs are beaten in one at a time, the same method as cream puff dough.

Spoonfuls bake into puffed, golden rolls that are crisp outside and tender inside.

Ingredients

  • 1 cup water
  • 1/3 cup oil
  • 1 cup matzah meal
  • 4 eggs

Instructions

  1. Boil. Boil the oil and water and remove from the heat.
  2. Add the meal. Add the matzah meal, mixing well.
  3. Add the eggs. Add the eggs one at a time, beating well after each addition.
  4. Shape. Drop by heaping tablespoons onto a foil-lined cookie sheet.
  5. Bake. Bake at 450°F for 25 minutes, or at 350°F for 40 minutes.

Tips

  • Wet your hands to shape the rolls more evenly if you like.
  • They are best the day they are baked.

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