This is the Passover roll recipe I make every year because it just works. Bake a batch once and suddenly egg sandwiches, turkey sandwiches, burgers, and even garlic toast are all back in rotation. They're the closest thing to bread you'll get during Passover, sturdy enough for sandwiches and soft enough to enjoy warm from the oven.

They puff up beautifully in the oven (like, dramatically puff), turn golden at 375°F, and bake into perfect rolls that actually hold fillings. No crumbling matzo sandwich disasters over here. Shape them into sandwich rolls or poke a hole in the middle and call them bagel-style. And the best part? It's just matzo meal, eggs, oil, and a few pantry staples. Nothing fancy. You got this!

Key Ingredients

• Matzo meal: A staple in every Kosher for Passover kitchen, matzo meal acts as the flour substitute in this recipe. Be sure you grab the matzo meal and not the cake meal or matzo farfel. The matzo meal is the right texture for this recipe to work.
• Sugar: It's just a little bit and helps to give the Passover rolls structure and flavor.
• Eggs: The eggs act as the rising agent here. I buy large eggs in large quantities during Pesach...iykyk 😉.

How to Make Passover Rolls

Step 1:  Preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 2:  In a saucepan, bring the water, oil, sugar, and salt to a boil.

Step 3:  Turn off the heat and stir in the matzo meal right away. It's going to get thick and stubborn. Keep stirring. That's exactly what you want.

Step 4:  Once it's combined, grab a wooden spoon and beat in the eggs one at a time. Let each egg fully mix in before adding the next. The dough will loosen up and become thick but scoopable.

Step 5:  Scoop onto your baking sheet. 6 big mounds for sandwich rolls, 12 smaller ones for dinner rolls. Want bagel-style? After scooping, gently shape and poke a small hole in the center.

Step 6:  Bake for 30-40 minutes until puffed, golden, and firm. Let them cool completely before slicing. They'll deflate a bit as they cool. That's normal. They're supposed to.

Why These Passover Rolls Work Every Time

• The boiling liquid hydrates the matzo meal so the texture isn't gritty. 
• The eggs are what make them puff dramatically in the oven. 
• That slight deflate? Totally normal. They're not hollow like popovers. These rolls are soft and sturdy enough to replace your sandwich bread during Pesach.
• Bake them until properly golden so the centers aren't gummy.

What I use the matzo meal rolls for

• At breakfast: In place of the biscuit in these egg and cheese sandwiches or in place of the bagel in this egg in a hole sheet pan breakfast recipe.
• At lunch: Use the rolls to make turkey with charoset, tiny tuna melts and egg salad sandwiches for lunch all week long.
• For dinner: Want to grill out for dinner?  Shape the rolls into burger or hot dog size.
• As a side dish: Split the rolls in half, schmear with garlic butter, and toast for perfect garlic bread to go with your matzo lasagna or pesto salmon.

Did you try this recipe and and love it? 😍 Let me know by leaving a comment below or 5 ⭐ rating!

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