Bread for Passover? No way you say. But these are actually made with matzoh meal, instead of flour. They are leavened with eggs and delicious to serve at any time of year. It is important to wet your hands while shaping the rolls. This will allow the rolls to expand. These are also wonderful when made with garlic and rosemary. Recipe follows.

1/2 cup margarine (1 stick), softened
1 cup water
2 tablespoons dried onion flakes

2 cups matza meal
1/2 teaspoon salt
1 tablespoon sugar

4 eggs
1 teaspoon poppy seeds

In a saucepan, bring margarine, water and onion flakes to a boil. Stir in matza meal, salt and sugar until blended. Cook for 1 minute, stirring.

Place dough into the large bowl of an electric mixer and beat in eggs, one at time, beating well after each addition. Beat in the poppy seeds.

With moistened hands, shape dough into 12 rolls and place on a greased cookie sheet. Cut a cross on the top of each roll. Bake in a 350° oven for about 50 minutes to 1 hour or until tops are golden brown. Yields 12 rolls.

Passover Rolls with Rosemary & Garlic:
Substitute 1/2 teaspoon coarsely ground garlic powder for the onions. Substitute 4 tablespoons crumbled rosemary for the poppy seeds.

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