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" |