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
Updated 2 years ago | 8
Updated 1 year ago | 7
Updated 6 months ago | 10
Updated 1 year ago | 0
Updated 6 months ago | 0