I'm doing an article on Passover rolls, or what my grandmother called "bilkalach" (I'm told that that was just her word for them, something akin to "thingamajig:). They are completely delicious--moist eggy, freeform rolls made from what I have come to realize is a kind of Jewish pate a choux, with matzoh meal and oil replacing the flour and butter. I have my grandmother's recipe and I've made them several times over the years, including one year when I worked at Dean & DeLuca and we sold them as "Passover
popovers"(my choice of name, intended to make them more
understandable to the uninitiated). I've found several recipes for them on the Net, but as yet haven't been able to find out about their history, though I'm still looking. I like to imagine that they were created by some French-Jewish pastry chef. I'm wondering if anyone out there knows about their history and if Passover rolls are as familiar and beloved to you as they are to me.