Onion Rolls For Passover

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 small onion, cut in half
• 1 tablespoon chicken fat (or margarine)
• 1/2 cup oil
• 1 cup cold water
• 1 cup matzo meal
• 1 teaspoon salt
• 4 large eggs
• 1 egg
• 1/2 teaspoon salt

Recipe

• 1 preheat the oven to 350 degrees fahrenheit.
• 2 insert the metal blade in a food processor.
• 3 with the machine running, drop the onion into the feed tube and process until minced (chop by hand, if desired).
• 4 in a small skillet over medium- high heat, melt the chicken fat or margarine.
• 5 add the onion and saute until golden brown.
• 6 set aside.
• 7 over high heat, bring the oil and water to a boil in a large saucepan.
• 8 remove from the heat and add the matzo meal and 1 teaspoon of salt.
• 9 mix well with a wooden spoon.
• 10 place the mixture in a food processor (or a mixer).
• 11 add the 4 eggs, and the sauteed onion.
• 12 pulse until well mixed.
• 13 remove to a mixing bowl.
• 14 dipping your hands in the cold water, shape the dough into 2- inch rolls.
• 15 place about 2- inches apart on a greased cookie sheet.
• 16 if using the egg wash, combine the egg and remaining 1/2 teaspoon salt in a small bowl and brush this on the tops of the rolls.
• 17 bake for 50 to 60 minutes or until golden brown.
• 18 let cool for several minutes before removing from the baking sheet.
• 19 dough can be prepared ahead of time and refrigerated overnight.