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Matzo-meal rolls

Name: Matzo-meal rolls
Yield: 12 small rolls
Cuisine: International
Ingredients: 250 g Medium matzo meal Use plain ground matzo, not raw flour or fine cake meal.; 240 g Water; 110 g Sunflower oil; 6 g Fine salt; 5 g Caster sugar; 200 g Beaten whole egg Weigh without shells; about 4 large eggs.; 5 g Oil for shaping

Makes: 12 small rolls
Heat: 190°C conventional
Baking time: 40–50 min
Cuisine / style: International

190°C conventional; the twelve rings bake on one tray.

International · Matzo-meal rolls

Matzo-meal rolls

Small ring-shaped rolls made from scalded matzo meal and eggs. Their crust is firm and the centre stays slightly moist.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Medium matzo meal	250 g	Use plain ground matzo, not raw flour or fine cake meal.
Dough	Water	240 g
Dough	Sunflower oil	110 g
Dough	Fine salt	6 g
Dough	Caster sugar	5 g
Dough	Beaten whole egg	200 g	Weigh without shells; about 4 large eggs.
Handling	Oil for shaping	5 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Stiff spoon or spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Wide mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 190°C conventional
Baking time: 40–50 min

190°C conventional; the twelve rings bake on one tray.

Makes: 12 small rolls
Heat: 190°C conventional
Plan for: 165 min total; 45 min active

Method

01 · Bring the liquid just to a boil and add matzo meal
5–8 min
Use: Medium matzo meal; Water; Sunflower oil; Fine salt; Caster sugar
Put the water, 110 g oil, salt and sugar into a saucepan. Bring just to the boil. Remove from the heat, add all the matzo meal and stir firmly until evenly moistened and gathered into a thick paste. Do not boil the liquid down.
Ready when: No dry meal remains; the paste pulls together.
01 Matzo-meal rollsStir the meal into the hot liquid off the heat.
02 · Cool the scalded paste below 40°C
30–45 min
Use:
Transfer the paste to a wide mixing bowl and spread it out. Cover and leave for 30–45 minutes, until lukewarm and below 40°C.
Ready when: The paste is warm rather than hot, so it will not cook the eggs on contact.
02 Matzo-meal rollsSpread the paste out and leave it to cool.
03 · Add egg in four portions and rest
23–25 min
Use: Beaten whole egg
Beat in the 200 g egg in four additions, fully incorporating each addition before the next. Scrape the bowl, cover and leave for 15 minutes.
Ready when: The mixture becomes thick and cohesive; it holds a mound after resting.
03 Matzo-meal rollsLet the egg-enriched mixture rest until it holds a mound.
04 · Weigh the finished mixture and shape twelve rings
12–15 min
Use: Oil for shaping
Heat the oven to 190°C conventional. Line a 30×40 cm tray with baking paper. Lightly oil your hands with the shaping oil. Weigh and divide the finished mixture into 12 equal portions. Form each into a squat round 6–7 cm across, then use an oiled finger to open a 2 cm hole through the middle. Arrange in three rows of four, with about 2 cm gaps.
Ready when: There are 12 small rings with open centres and room to expand.
04 Matzo-meal rollsShape twelve small rings with open centres.
05 · Bake and check the centre of one roll
40–50 min
Use:
Bake on the middle rack for 40–50 minutes. Near the end, split one roll from the batch to check its centre. If there is wet paste inside, return the portions to the tray and continue baking until set.
Ready when: The crust is golden and firm. The inside is slightly moist but has no wet or gummy paste; the holes may have narrowed.
05 Matzo-meal rollsSplit one roll to check that the centre has set.
06 · Cool on a rack
20 min
Use:
Transfer the rolls to a rack and cool for 20 minutes before serving.
Ready when: The crust firms and the centres have finished setting.
06 Matzo-meal rollsCool the rolls on a rack before serving.

What to look for

Stage	Look / feel for	Needs attention
Bring the liquid just to a boil and add matzo meal	No dry meal remains; the paste pulls together.
Cool the scalded paste below 40°C	The paste is warm rather than hot, so it will not cook the eggs on contact.
Add egg in four portions and rest	The mixture becomes thick and cohesive; it holds a mound after resting.
Weigh the finished mixture and shape twelve rings	There are 12 small rings with open centres and room to expand.
Bake and check the centre of one roll	The crust is golden and firm. The inside is slightly moist but has no wet or gummy paste; the holes may have narrowed.
Cool on a rack	The crust firms and the centres have finished setting.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The eggs turn into small cooked pieces.	The meal paste was still hot when the eggs were added.	Stop and make a fresh paste if visible cooked egg cannot be incorporated.	Cool the paste below 40°C before adding eggs.
The roll centre is gummy.	The rolls are too thick or baking ended before the centre set.	Split a roll and continue baking until no wet paste remains.	Make equal small rings and keep their centre holes open before baking.

Storage: Once cool, keep covered at room temperature for up to 1 day. Freeze for up to 1 month. Reheat in a moderate oven until hot through.; Contains: wheat, egg.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Recipe

Matzo-meal rolls

Small ring-shaped rolls made from scalded matzo meal and eggs. Their crust is firm and the centre stays slightly moist.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Medium matzo meal	250 g	Use plain ground matzo, not raw flour or fine cake meal.
Dough	Water	240 g
Dough	Sunflower oil	110 g
Dough	Fine salt	6 g
Dough	Caster sugar	5 g
Dough	Beaten whole egg	200 g	Weigh without shells; about 4 large eggs.
Handling	Oil for shaping	5 g

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Saucepan	An ordinary sturdy saucepan of suitable capacity is enough. Leave room for foaming or boiling; use a deep heavy pot for frying.
Stiff spoon or spatula	Use a flexible food-safe scraper or a flat spoon suited to the task; choose heat-resistant tools for hot pans.
Wide mixing bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 12 small rolls
Heat: 190°C conventional
Allow: 165 min total; 45 min active

How do I make it?

Bring the liquid just to a boil and add matzo meal
5–8 min
Put the water, 110 g oil, salt and sugar into a saucepan. Bring just to the boil. Remove from the heat, add all the matzo meal and stir firmly until evenly moistened and gathered into a thick paste. Do not boil the liquid down.
Stir the meal into the hot liquid off the heat.
Ready when: No dry meal remains; the paste pulls together.
Cool the scalded paste below 40°C
30–45 min
Transfer the paste to a wide mixing bowl and spread it out. Cover and leave for 30–45 minutes, until lukewarm and below 40°C.
Spread the paste out and leave it to cool.
Ready when: The paste is warm rather than hot, so it will not cook the eggs on contact.
Add egg in four portions and rest
23–25 min
Beat in the 200 g egg in four additions, fully incorporating each addition before the next. Scrape the bowl, cover and leave for 15 minutes.
Let the egg-enriched mixture rest until it holds a mound.
Ready when: The mixture becomes thick and cohesive; it holds a mound after resting.
Weigh the finished mixture and shape twelve rings
12–15 min
Heat the oven to 190°C conventional. Line a 30×40 cm tray with baking paper. Lightly oil your hands with the shaping oil. Weigh and divide the finished mixture into 12 equal portions. Form each into a squat round 6–7 cm across, then use an oiled finger to open a 2 cm hole through the middle. Arrange in three rows of four, with about 2 cm gaps.
Shape twelve small rings with open centres.
Ready when: There are 12 small rings with open centres and room to expand.
Bake and check the centre of one roll
40–50 min
Bake on the middle rack for 40–50 minutes. Near the end, split one roll from the batch to check its centre. If there is wet paste inside, return the portions to the tray and continue baking until set.
Split one roll to check that the centre has set.
Ready when: The crust is golden and firm. The inside is slightly moist but has no wet or gummy paste; the holes may have narrowed.
Cool on a rack
20 min
Transfer the rolls to a rack and cool for 20 minutes before serving.
Cool the rolls on a rack before serving.
Ready when: The crust firms and the centres have finished setting.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The eggs turn into small cooked pieces.	The meal paste was still hot when the eggs were added.	Stop and make a fresh paste if visible cooked egg cannot be incorporated. Cool the paste below 40°C before adding eggs.
The roll centre is gummy.	The rolls are too thick or baking ended before the centre set.	Split a roll and continue baking until no wet paste remains. Make equal small rings and keep their centre holes open before baking.

Useful recipe notes

Storage: Once cool, keep covered at room temperature for up to 1 day. Freeze for up to 1 month. Reheat in a moderate oven until hot through.

Contains: wheat, egg.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Matzo-meal rolls at a glance

Makes: 12 small rolls
Heat: 190°C conventional
Baking time: 40–50 min
Cuisine / style: International

Method

01 · Bring the liquid just to a boil and add matzo meal

02 · Cool the scalded paste below 40°C

03 · Add egg in four portions and rest

04 · Weigh the finished mixture and shape twelve rings

05 · Bake and check the centre of one roll

06 · Cool on a rack

What to look for

Troubleshooting

How do I make it?

Bring the liquid just to a boil and add matzo meal

Cool the scalded paste below 40°C

Add egg in four portions and rest

Weigh the finished mixture and shape twelve rings

Bake and check the centre of one roll

Cool on a rack

What can go wrong, and how can I fix it?

Matzo-meal rolls at a glance