Make Passover a breeze with my easy Whole Wheat Passover Rolls. They are fantastic for sandwiches or simply swiped with that classic cream cheese shmear.
Yes, you read that correct.
I am bread baker! I can’t simply NOT bake bread just because it’s Passover!
Passover rolls keeps my family satisfied all week long. These rolls are also perfect for breakfast with a shmear of cream cheese and jam. ANNND since this year we have an extra long chol-hamoed….these rolls are fantastic for sandwiches to take on your family outings. Pile them high with deli, egg salad, tuna salad, cheese, and more!!
I serve these rolls for lunch alongside my Strawberry Crunchy Quinoa Salad and Jammy Eggs with Salad Cauliflower & Garlic Dill Yogurt. They are the perfect addition to any meal (and make way less crumbs under the table than matzah!).
You Won’t miss bread this Passover thanks to my Whole Wheat Passover Rolls!
I know many families have their version of Passover rolls . I took my nostalgic family recipe and made a few modifications for ultimate sandwich happiness. My rolls are made with olive oil instead of neutral oil for a richer, buttery taste. My recipe uses 50/50 whole wheat and regular matzah meal for more texture, flavor, and health. However, you can use all regular matzah meal instead of the 50/50 split. Both ways are delicious.
The process for this recipe is similar to making choux pastry with hot water and beating in one egg at a time to get that beautiful texture inside the roll. This is a one bowl recipe that requires minimal ingredients. These taste best as fresh as possible, so I would highly recommend making them the day you plan to eat them or worst case, the night before you plan to enjoy them.
I hope you love this recipe and find my other easy and delicious Passover recipes!
Whole Wheat Passover Rolls
Ingredients
- 1 cup matzah meal
- 1 cup whole wheat matzah meal (you can also replace this with one cup of regular matzah meal)
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 cup water heated
- ½ cup extra virgin olive oil heated
- 4 large eggs
Instructions
Prepare the mixture:
- Prepare a cookie sheet with parchment paper and preheat the oven to 375 °F
- In a large mixing bowl, combine the matzah meal, whole wheat matzah meal, salt, and sugar. Mix well to combine.
- In a small sauce pan, bring the water and extra virgin olive oil to a low boil. Remove from the heat as soon as it reaches the low boil.
- Carefully pour the hot water/oil mixture into the dry ingredients and mix with a wooden spoon.
- Add one egg in at a time to the mixture. Be sure to mix each egg thoroughly into the mixture before adding the next one.
- Let the mixture rest for 15 minutes.
Form & bake the rolls:
- Lightly grease your hands with a touch of olive oil.
- Separate off baseball sized portions of the mixture and smooth and shape them (they should be in the shape of mini bagels).
- Take your thumb and press it into the middle of the roll halfway down.
- Bake the rolls for about 50 minutes or until browned.
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