- 1/2 cup
oil
- 1 Tbsp.
sugar
- 1 tsp.
salt
- 1 cup
boiling water
- 2 cups
matzah meal
- 4 eggs
- Grease
for baking sheet
Add the
oil, sugar and salt to the water in a
1-quart saucepan; bring to a boil. Remove
the saucepan from the heat; add the matzah
meal all at once. Beat vigorously then place
over low heat, beating continuously until
the batter leaves the sides of the pan and
forms a smooth compact ball.
Remove from
heat and beat in the eggs, 1 at a time,
beating vigorously after each addition until
each egg is incorporated and the batter is
thick and smooth (a portable electric beater
would serve you well).
Shape the
batter into 8 to 10 balls and place them
about 2 inches apart on a well-greased
baking sheet. With a moistened kaiser roll
or Vienna roll stamp, stamp the top of each
ball of dough; or using the tip of a paring
knife, cut a roll design on the top of each
dough round. Bake in a preheated 375F oven
for 1 hour or until golden brown. Cool on
paper towels on a wire rack.
Makes 8 to
10 rolls.
May be
filled with chopped liver or egg salad and
served as an appetizer or hors d'oeuvres. |
