Matzo Rolls Recipe

Ingredients:

• Flaky finishing salt
• 7 large eggs, divided use
• 2 cups matzo cake meal (See Cook’s Tips)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons granulated sugar
• 1 1/3 cups original flavor almond milk
• 5 ounces plant-based butter or margarine

Directions:

1. Preheat oven to 400°F.
2. In a large saucepan over medium-high heat, melt plant-based butter. Add almond milk, sugar, and salt. Bring to a boil.
3. Reduce heat to medium and add matzo meal. Cook and stir until smooth and combined into a thick dough.
4. Transfer to an electric mixer with a paddle attachment. Beat on low 2 minutes.
5. Beat in 6 eggs, one at a time, waiting until each egg has been fully incorporated before adding the next one. Scrape down sides and mix again until smooth.
6. While dough is still warm, roll batter into 12 equal sized balls, about 2 inches across. You can dip hands in water to prevent sticking. An ice cream scoop also works well for this.
7. Place on a parchment-lined sheet pan with a few inches of space between each one. Lightly beat remaining egg and brush on rolls. Sprinkle with flaky salt. Bake 25 to 35 minutes until deeply golden and puffed. Serve immediately.
8. Cook’s Tips:
9. Matzo cake meal is a finely ground matzo meal. It can sometimes be hard to find. You can make your own by grinding matzo meal into a fine powder in the blender.
10. These rolls are at their best right out of the oven. They will deflate a bit as they cool and should be eaten within a day, ideally warm.
11. Some almond milks are made using equipment that has come in contact with foods not kosher for Passover. A kosher for Passover carton will always have the [uo-p] symbol. “Almond Breeze Original” is a good choice for this.