Passover Popover Rolls Recipes

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PASSOVER POPOVERS



Passover Popovers image

Popovers have an important role at the Passover table, substituting for bread. When puffed and golden brown, they're ready to share. -Gloria Mezikofsky, Wakefield, Massachusetts

Provided by Taste of Home

Time 45m

Yield 1 dozen.

Number Of Ingredients 5

1 cup water
1/2 cup safflower oil
1/8 to 1/4 teaspoon salt
1 cup matzo cake meal
7 large eggs, room temperature

Steps:

  • Preheat oven to 450°. Generously grease 12 muffin cups. In a large saucepan, bring water, oil and salt to a rolling boil. Add cake meal all at once and beat until blended. Remove from heat; let stand 5 minutes., Transfer mixture to a blender. Add 2 eggs; process, covered, until blended. Continue adding 1 egg at a time and process until incorporated. Process until mixture is smooth, about 2 minutes longer., Fill prepared muffin cups three-fourths full. Bake until puffed, very firm and golden brown, 18-22 minutes. Turn off oven (do not open oven door); leave popovers in oven 10 minutes. Immediately remove popovers from pan to a wire rack. Serve hot.

Nutrition Facts : Calories 174 calories, Fat 12g fat (2g saturated fat), Cholesterol 109mg cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.

PASSOVER ROLLS



Passover Rolls image

These rolls are great for either sandwiches or as a fluffy popover-like roll with dinner My mom would make a couple of batches of these every Passover so we could have sandwiches for lunch and rolls with dinner.

Provided by karen

Categories     Breads

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 cup water
1/3 cup oil
1/4 teaspoon salt
1 cup matzo meal
4 eggs

Steps:

  • Preheat oven to 425 degrees.
  • In a 2 quart pot, bring water, oil and salt to a boil.
  • Remove from heat and add matzo meal and stir until it forms a ball.
  • Add eggs, one at a time, beating until each egg is incorporated before adding another.
  • Drop in oval shape on greased cookie sheet for sandwich style rolls (makes 10 rolls) or fill a greased muffin tin (makes 12 muffins).
  • Bake for 30 minutes.

PASSOVER POPOVERS



Passover Popovers image

Serve these Passover popovers at lunch or dinner alongside a bowl of chicken escarole soup, two recipes from Joan Nathan.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes about 12

Number Of Ingredients 5

1/2 cup vegetable oil, plus more for baking sheet
1/2 teaspoon salt
1 cup matzah meal
1 tablespoon sugar, or to taste
4 eggs

Steps:

  • Preheat oven to 375 degrees. Brush a baking sheet with oil; set aside.
  • In a medium saucepan, bring oil, 1 cup water, and salt to a boil over medium-high heat. Stir in matzah meal until sticky, remove from heat and let cool completely.
  • Add sugar and eggs, one at a time, beating well after each addition.
  • Fill a large bowl with water. Dip your hands in the water and then form dough into a ball about the size of a tennis ball. Place on prepared baking sheet. Repeat process until all dough has been used.
  • Transfer to oven and bake until popovers are puffy, about 15 to 20 minutes. Reduce heat to 350 degrees and continue baking until golden brown, about 40 minutes. Serve immediately.

PASSOVER ROLLS I



Passover Rolls I image

This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday.

Provided by JANWEISBERGER

Categories     Bread     Holiday Bread Recipes

Yield 6

Number Of Ingredients 6

2 cups matzo meal
½ teaspoon salt
½ teaspoon white sugar
1 cup water
½ cup vegetable oil
4 eggs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  • In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
  • Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
  • Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for 50 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 23.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 241.1 mg, Sugar 1.3 g

PASSOVER POPOVER SALAD WITH HONEY POPPYSEED DRESSING



Passover Popover Salad with Honey Poppyseed Dressing image

During Passover, we avoid leavened bread, but I wanted to top this spring salad with a carby crouton-like element, so these popovers were born...out of matzo meal and the secret weapon, schmaltz, aka chicken fat, aka liquid gold. They burst with savory chicken flavor and pop up beautifully.

Provided by Molly Yeh

Categories     side-dish

Time 2h55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 medium head red leaf lettuce, leaves torn, washed and spun dry
4 large radishes, thinly sliced
4 large asparagus spears, tough stems peeled, thinly sliced on the bias
1 medium (50 grams) shallot, thinly sliced
2 tablespoons chopped fresh chives
Honey Poppyseed Dressing, recipe follows, or store-bought is fine
Passover Popovers, Schmaltz and Gribenes, recipe follows
Zest of 1 lemon plus 1/4 cup lemon juice
1 tablespoon (17 grams) honey mustard
1 tablespoon (21 grams) honey
1 teaspoon poppyseeds
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1/3 cup (72 grams) extra-virgin olive oil
8 ounces (226 grams) chicken skin and fat (I used fat/skin from chicken thighs), cut into about 1-inch pieces
1/2 teaspoon kosher salt, plus more as needed
Vegetable oil, as needed
1 tablespoon honey
1 teaspoon kosher salt
1 cup (120 grams) matzo meal
1/2 cup (80 grams) cake meal
6 large eggs
Flakey salt

Steps:

  • In a large serving bowl, add the lettuce, radishes, asparagus, shallot and chives. Drizzle with some of the salad dressing and gently toss to coat. Place some popovers on the salad as croutons. Garnish with the crispy chicken skin (gribenes). Serve the remaining salad dressing and whole popovers on the side.
  • For the salad dressing: In a small mixing bowl, whisk together the lemon zest and juice, honey mustard, honey, poppyseeds, salt and several grinds of pepper. Add the olive oil and whisk to emulsify.
  • For the schmaltz and gribenes: Add 2 tablespoons water to a medium, nonstick pan. Scatter the chicken skin and fat in the pan and season with the salt. Heat over low heat to begin the fat-rendering process, stirring occasionally, until there's a layer of fat in the bottom of the skillet and the pieces have begun to brown, about 20 minutes. Stir and continue to simmer and render the fat until the skin is deep golden and crisp, about 25 to 30 minutes more. Strain the fat and pour it into a liquid measuring cup (this is the schmaltz). Drain the gribenes on a paper towel lined plate. Season lightly with salt.
  • For the Passover popovers: Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
  • Grease a 24-cup, mini-popover pan with some of the chicken schmaltz. In the measuring cup with the schmaltz, add enough vegetable oil to yield a total 1/2 cup of fat. Pour into a small saucepan. Add the honey, salt, and 1 1/2 cups water. Bring to a boil over medium-high heat.
  • Combine the matzo meal and cake meal in the bowl of a stand mixer fitted with the paddle attachment. With the mixer on low, add the boiling mixture in a stream until the mixture is smooth and thick. Turn off the mixer and let cool just until the bowl is warm to the touch, about 10 minutes.
  • Add the eggs, one at a time, beating on high speed and scraping down the bowl in between each addition, until the mixture is smooth and glossy. Using an ice cream scoop, fill each cavity of the muffin tin two-thirds of the way up with batter.
  • Sprinkle the tops with flakey salt. Bake until the popovers are puffed and just beginning to brown, about 15 minutes. Reduce the temperature to 350 degrees F and bake until the popovers are crisp and deep golden, 13 to 15 minutes more. Remove to a rack to cool. The popovers can be served warm or at room temperature.

PASSOVER PECAN ROLLS



Passover Pecan Rolls image

Like a cross between a popover and a nutty doughnut, this hits the spot for a Passover morning treat or could be filled with a creamy custard for a cream puff dessert.

Provided by RuizShannon

Categories     Breakfast

Time 50m

Yield 24 buns, 12 serving(s)

Number Of Ingredients 10

2 cups water
2/3 cup butter or 2/3 cup oil
1/2 teaspoon salt
2 tablespoons sugar
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups matzo meal or 2 cups ground matzo crackers
1 cup of chopped pecans
8 eggs
1/4 cup powdered sugar, for dusting

Steps:

  • Preheat oven to 425 degrees.
  • In a large sauce pan, heat water, butter or oil, salt and sugar to a boil.
  • Remove from heat and add vanilla and cinnamon.
  • Stir in matzo meal and pecans until it forms a ball.
  • Add eggs to the dough mixture, beating thoroughly after each one.
  • Drop onto greased cookie sheets (makes 24 buns).
  • Bake for 25-30 minutes, bottoms and tops should be lightly browning. (Switch pans on racks at 15 minutes in oven if they appear uneven.).
  • Remove from oven and dust immediately with powdered sugar.

Nutrition Facts : Calories 293.4, Fat 20.3, SaturatedFat 8.1, Cholesterol 151.1, Sodium 238.7, Carbohydrate 21.7, Fiber 1.4, Sugar 5.1, Protein 6.9

PASSOVER ROLLS II



Passover Rolls II image

This recipe comes from my mother-in-law. These rolls are easy to make, and similar to popovers. You can fill them with tuna or salmon salad or eat them plain! They are delicious!

Provided by JYJACOBS

Categories     Bread     Holiday Bread Recipes

Yield 4

Number Of Ingredients 6

2 cups matzo meal
1 ½ cups boiling water
½ cup vegetable oil
1 teaspoon white sugar
1 teaspoon salt
4 eggs, beaten

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  • In a large mixing bowl, combine matzo meal, water, oil, sugar, and salt. Mix well then let mixture cool.
  • Add eggs to the mixture. Drop rolls by rounded tablespoons onto the prepared cookie sheet.
  • Bake at 375 degrees F (190 degrees C) for one hour, checking to make sure they are golden brown and not burned.

Nutrition Facts : Calories 470.6 calories, Carbohydrate 35.2 g, Cholesterol 186 mg, Fat 33 g, Fiber 1.7 g, Protein 11.3 g, SaturatedFat 5.1 g, Sodium 652.4 mg, Sugar 2.5 g

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