Kosher For Passover Rolls -Know basics/ minutia(sp?) question
Longtime reader / first time poster.
I know 3-4 recipes for passover rolls, with varying measurements for the matzoh meal and oil and eggs, the same baking temp and different cooking times (30,45,50,1 hour).
But my main question is:
has someone figured out the correct proportions to make them soft, but cooked/not raw, (at least 40 min i assume) and soft the next day?
Basically , we make them for 45 min, slit holes in top so they don't collapse, let them cool and place them in plastic vegetable bags(you know the one on the roll when you buy fruits / veggies)
Are we storing them wrong or something/ any pointers/tips from pro's?
Recipe I used
--These are my Grandmother's recipe. Awesome for sandwiches etc. Best if eaten the same day they're made or they get a little hard.
1 1/4C Matzoh
1/2C veg oil
Mix dry ingr.
Heat water and add to dry ingred.
add eggs 1 at a time mixing after each is added.
Roll into 12 balls make an "X" on top of each.
Bake for 50 min @ 325 degrees
I use a recipe I from a Manischewitz matzah meal box my mom found many years ago.
2 cups matzo meal
1 teaspoon salt
1 tablespoon sugar
1 cup water
½ cup peanut oil
Combine matzo meal with salt and sugar. Bring oil and water to a boil. Add to matzo meal mixture and mix well. Beat in eggs thoroughly, one at a time. Allow to stand 15 minutes. With oiled hands shape into rolls and place on a well greased cookie sheet. Bake in a moderate oven (375 degrees F) for 50 minutes or until golden brown. Yield 12.
Comes out fine. I store them in a zip lock bag in the refrigerator. But I am never able to make the full dozen.
One warning, be careful with the oil and water mixture. This year, for the first time, I burned my
hand pretty bad (second degree burns)!!!!!
I've been using this exact recipe for decades, and my mother and mother-in-law made them for decades before that.
Two minor changes: I wet my hands with water, and I keep the water running for the few minutes it takes to make the balls, so I can keep re-wetting. Also, I make a knife wet with cold water and make an X on top of each roll before baking - they look more like rolls, and I think they get puffier that way.
Perfect every time.
Funny...this was the exact reason I did the search for Passover rolls. I made one recipe two days ago, and a different one today, and plan on making yet another variation in another couple of days. The one I tried the first time (mind you, I have been making a variation for years and years but never quite happy with the results)had two cups of meal with 4 eggs, 1 cup of water and 1/2 cup of oil - I felt too heavy and hard.
The difference with each additional egg gives a moister lighter roll. I prefer the lighter ones. Also not sure yet about the matzah meal amount. The ones I made today had all the same but used 1 cup of meal - like the lighter inside but maybe liked the more matza meal flavor.
I think the next batch I might try using the 2 cups of meal with 5 eggs - and increase the oil to 3/4 cup.
Any other people have some input?
It is so strange when the recipe calls for making tennis size balls (Joan Nathan) - but nothing ever produces big enough rolls - and there is never enough raw dough to make tennis size balls!
Last year, I remember making a variation but instead of plopping them on a greased cookie sheet, I put them into cupcake tins - came out a bit like a popover - nice for dinner!
Oh - and the temperature - I think I will try 350 - the 375 I have used is a bit too high I think.
This year I made my usual 2 c. matzo meal recipe (see it posted above) but instead of doing them by hand, I used an electric hand mixer. Wow. Better than ever, light and airy, and I got about 15 rolls out it. I guess there was enough air incorporated and it increase the volume.
I wouldn't be able to do this on the actual holiday days because I don't use electricity on the holidays, but I stand by my recipe. If I were using my usual wooden spoon I wouldn't be able to add a 5th egg. The mixture would just be too difficult to stir, as it gets more firm with each egg.
And it really needs the full hour (but not more than that) because otherwise it's the teensiest bit raw inside.
"Are we storing them wrong or something/ any pointers/tips from pro's?"
Are you doing something wrong? No, you're following youir grandmother's instructions, BUT as for a tip from a 'pro'
Mix all the dry ingredients in your mixing bowl. Boil (or nuke, I use a pyrex measuring cup) your oil and water together. Pour the boiling water/oilmixture into the dry ingredients. You will hear a pop or whoosh sound, then beat in the eggs. Use x-large or jumbo eggs that are at room temp, not straight out of the refrigerator.
Let dough sit about an hour in the refrigerator, shape and form balls, place on ungreased baking sheet. If you press down to flatten a bit, it will crack the dough and you don't need to make an 'X' on top.
I bake in a 340 degree oven for 50 minutes. I find that at 325 they don't develop any color.
Remove and cool on a baking rack. I then wrap individual rolls in paper towel and place in a brand name ziploc bag if expecting top use the next day.
From experience: Make sure you are using US matzo meal. I have found over the years that the Israeli Matzo meal is passable if adding a bit to things such aas meatballs, but makes heavy, lousy matzo balls, rolls, bagels, etc.
Other hint: make sure you buy/use an oven thermometer (hangs from a rack). You'd be surprised how far off most ovens are from the temperature you set. 15 or 20 degrees doesn't make a lot of difference when roasting a chicken, but it is crucial in baking.
I have a separate Pesach kitchen, so it only gets used about 6 weeks per year. This past summer I had the electronic control boards for the wall ovens rebuilt. It seemed that at 375 degree setting the top oven was only at 355 and the bottom at 350. Last Pesach I wasn't happy with the way baked items came out and large items such as my gantzeh tzimmes with a whole brisket in it took about an extra hour to reach doneness.