3 Reviews of Passover Rolls

From: Ducky

On Apr 30, 2005

Thank you, thank you, thank you! You have made 4 yo DS (and his mom) very happy now that he can have "bread" for Passover. The recipe is easy to follow but my hurdle was to get the metric to the US system (392°F and 7 Tbsp margarine). After that, it was a breeze. I did use my mixer to beat in the eggs. The rolls looked like gefilte fish before baking so I was a bit skeptical that this would work. Lo and behold, 35 minutes later, there were rolls. I got 16 rolls. Next year, I will not wait so long to make these! Thanks.

From: Allisonsdinner

On Apr 4, 2007

I just made these & served them with your matzoh lasagna and they were great! The taste and texture reminds me of popovers, and they're a great way to avoid eating matzoh all week. I made mine with butter instead of margarine because I keep a vegetarian kitchen, and they came out just great.

From: Lunaraven_psi

On Mar 13, 2009

I can't believe I forgot to rate these! I catered our Temple's passover Seder last year and served these. Everyone jumped right on those "bread" baskets and there were no leftovers. I asked what I should prepare for this years meal and the first thing they wanted me to keep on the menu were your rolls.