These Magical Passover Rolls Will Make You Forget They’re Kosher for Passover!
There are recipes we return to again and again—not because they’re the flashiest or most exotic, but because they evoke something deeper. For me, Passover rolls are just that. These rolls are pillowy, golden, and just the right amount of chewy, with a tender crumb that surprises everyone who bites in, wondering how can this be flourless? Trust me: we’ve baked these for years during Passover and every time, they vanish within minutes, whether served warm from the oven with a dab of butter or sliced open for a mini sandwich at lunch. And the best part? They don’t taste like a Passover compromise—they taste like a year-round treat.
These rolls are made without chametz, of course, and use matzo meal as the star. But what elevates them is the combination of technique and simplicity—these are old-school Jewish grandma vibes, with results that’ll make your guests ask for seconds (and thirds). Let’s dive into these comforting, nostalgic rolls that pair with everything from soup to brisket.
Preparation Time
Prep time: 15 minutes
Cook time: 35 minutes
Cooling time: 10 minutes
Total time: 1 hour
Serves: 10 rolls
Difficulty level: Easy
The Necessary Ingredients (possible in all kinds of variations)
We usually make a double batch because they’re that good. These ingredients are pantry staples during Passover, and you can easily modify them for gluten-free or dairy-free diets.
1 cup water
1/2 cup vegetable oil (neutral oil like canola or avocado oil works great)
1 tablespoon sugar
1/2 teaspoon salt
1 cup matzo meal (fine or medium texture)
4 large eggs
If you need to adapt this recipe:
Gluten-free: Use gluten-free matzo meal (yes, it exists—and it’s delicious!)
Dairy-free: This recipe is naturally dairy-free, perfect for meat meals
Low-sugar: You can omit the sugar entirely or replace it with a touch of honey
Flavored version: Add dried herbs (rosemary, thyme) or even minced garlic for a savory spin
The Steps of Preparation (possible in all kinds of variations)
This next part is all about timing, so read everything through once before beginning. The trick is similar to making pâte à choux—if you’ve ever made cream puffs, the method will feel familiar.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, oil, sugar, and salt. Bring it to a boil over medium heat.
As soon as the mixture boils, reduce the heat and stir in the matzo meal all at once. Stir constantly with a wooden spoon until a thick dough forms and pulls away from the sides of the pot.
Remove the pot from heat and allow the dough to cool for 5–10 minutes (so the eggs don’t scramble when added).
Beat in the eggs one at a time. Stir vigorously after each egg—this takes some muscle! The dough will look slippery at first but comes together smoothly.
Wet your hands slightly and shape the dough into small balls (about golf ball size) and place them evenly spaced on the baking sheet.
Bake for 30–35 minutes, or until the rolls are puffed and golden brown.
Allow to cool slightly on a rack. Serve warm or at room temperature.
Nutritional Benefits of This Recipe
These rolls aren’t just comforting—they’re also full of wholesome goodness!
High in protein thanks to the eggs, which help keep you fuller longer.
Rich in healthy fats from the oil, especially if using avocado or olive oil.
Low in sugar, making it suitable even for those monitoring blood sugar levels.
Free from dairy, ideal for people with lactose intolerance or serving alongside meat dishes.
Customizable for gluten-free diets, which is a lifesaver during Passover.
Matzo meal provides complex carbohydrates, giving steady energy without a sugar crash.
No preservatives or artificial ingredients, just basic pantry staples.
Can be fortified with herbs or seeds (like flax) for added fiber and omega-3s.
Let’s talk upgrades. Once you’ve nailed the classic version, the possibilities are mouthwatering:
Sprinkle everything bagel seasoning on top before baking.
Mix in finely chopped herbs or caramelized onions for savory depth.
Add a pinch of cinnamon and a spoonful of honey for a sweet breakfast version.
Stuff them with cheese or tuna salad for mini sandwich rolls.
Make mini slider buns for brisket or roast chicken.
Slice and toast leftovers for the best ever Passover croutons.
Frequently Asked Questions and Answers
Can I freeze these rolls?
Yes! Freeze them after baking and reheat in the oven for 5–10 minutes at 350°F for best texture.
Why did my rolls collapse after baking?
That usually means the dough was too wet or they were underbaked. Make sure they’re golden brown before removing from the oven.
Can I make the dough ahead of time?
It’s best to bake them fresh, but you can prep the dough and refrigerate it for a few hours.
Can I make these without sugar?
Absolutely. The sugar is optional—it just adds a subtle balance of flavor.
How do I make them more savory?
Add herbs, garlic powder, onion powder, or even grated cheese (if dairy is allowed).
Do I need a stand mixer?
Not at all! I always mix by hand—just use a sturdy wooden spoon and some elbow grease.
Can I double or triple the recipe?
Yes, and I highly recommend it! Just keep in mind you’ll need more baking sheets.
Why do I need to cool the dough before adding eggs?
So the eggs don’t cook on contact—you want a smooth dough, not scrambled eggs.
How long do they last?
They stay fresh for about 2–3 days in an airtight container. Reheat slightly to revive them.
Can I use whole wheat matzo meal?
Yes! It adds a nutty flavor and extra fiber. The texture will be slightly denser but still delicious.
These Passover rolls are a staple in my kitchen—not just because they’re traditional, but because they actually taste amazing. They’ve become a centerpiece at our Seder table, and my kids now ask for them year-round. I hope you fall in love with them just like we did.
If you try them, I’d love for you to share your version on social media and tag friends who are looking for great Passover ideas. Spread the love—and the rolls!
