Onion Rolls for Passover

By commercecook

These rolls can be made the day before and baked up fresh.

Ingredients

• 1 small onion, cut in half
• 1 tablespoon chicken fat or margarine
• 1/2 cup oil
• 1 cup cold water
• 1 cup matzo meal
• 1 teaspoon salt
• 2 large eggs
• 1 egg for egg wash, optional

Preparation

Step 1

Preheat oven to 350 degrees.
Insert metal blade in food processor. With machine running, drop the onion into the feed tube and prcess until minced.
In a small skillet over medium-high heat, melt the chicken fat or margarine. Add the onion and saute until golden brown. Set aside.
Over high heat, bring the oil and water to a boil. Remove from heat and add the matzo meal and salt all at once. Mix with a wooden spoon.
Place the mixture in a food processor, add eggs and sauteed onion. Pulse until well mixed.
Remove to a mixing bowl. Dipping hands in cold water, shape the dough into 2 inch rolls and place about 2 inches apart on a greased cookie sheet.(Dough will be very soft and sticky.)
If using egg wash, brush tops of rolls.
Bake for 50-60 minutes or until golden brown.
You can also put the uncooked dough rolls into the refrigerator on the cookie sheet and bake the following day.