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Passover Thumbprint Seeded Rolls Recipe
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Passover Thumbprint Seeded Rolls

For those who tire of matzoh on Passover, these seeded rolls will help pass the week with style. Serve them as is, with butter and jam, or slit and filled with chopped liver, tuna salad or other favorite filling.


2 cups matzoh meal

1/2 teaspoon salt

1/2 cup butter or pareve margarine cut into cubes

1 cup boiling water

3 large eggs, beaten

Approximately 1 tablespoon each sesame seeds, caraway seeds, pumpkin seeds, sunflower seeds and dried rosemary


Preheat the oven to 400 degrees. Lightly grease a baking sheet with oil or nonstick cooking spray or line with parchment paper.

Place the matzoh meal and salt in a bowl of a mixer (or beat by hand) and add the butter or margarine. Pour the boiling water over and stir or beat with a wooden spoon until butter or margarine is dissolved.

Cool slightly and beat in the eggs one at a time.

Grease hands with oil and form 20 balls. Flatten them slightly and make a thumbprint in the middle of each. Sprinkle each with a different spice or seed and bake for 15 or 20 minutes, or until golden.

 "The Essential Book of Jewish Festival Cooking"

 

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