From:
Mrs. Max Sachs (Beth Israel Sisterhood Cookbook – Omaha, NE)
1/2 cup water
1/2 cup passover oil
1 t salt
1 1/2 cups matzo meal
5 eggs
Bring water, oil, salt to a boil. Add matzo meal all at once, stir to combine. Remove from heat, let cool slightly. Beat in eggs one at a time, blending well after each addition.
Allow mixture to rest for 30-45 minutes – this is critical and cannot be skipped.
Preheat oven to 350. Line cookie sheets with parchment paper*.
Moisten hand with water or oil. Form balls about the size of large lemons. Bake about 45 minutes or until golden brown and tops appear crusty. DO NOT OPEN OVEN DURING BAKING TO CHECK PROGRESS – use your oven’s window.
When finished remove from pan and cool on a rack. they will deflate a bit, but will be tender inside and can be split to make sandwiches, French toast etc.
*if you don’t have parchment paper, you can oil the pan really really well. Remove the rolls from the pan quickly so oil isn’t absorbed too much.