Onion and Poppy Seed Matzo Rolls
I think I made these for the first time about 15 years ago. My husband was stationed in Korea and when he came back on leave we got together with his family. I wanted to try something different, but when I told his Jewish grandmother about them she was less than enthusiastic. She was kind of famous for her matzo ball soup so I was a little concerned. I’m glad I went ahead and made them because after she tasted them even she was surprised. They do not use traditional leavening agents, but they are still surprisingly light and I really like the savory flavor.
Ingredients:
- 1/2 cup butter (1 stick)
- 1 cup water
- 2 tbs dried onion flakes
- 2 cups matzo meal
- 1/2 tsp salt
- 1 tbs sugar
- 1 tsp poppy seeds
- 4 eggs
Heat butter, water, and onion in a saucepan on medium until warm.
Add matzo, salt, sugar, and poppy seeds. Cook for 1 minute, stirring.
Place matzo mixture into mixer bowl. With the mixer on low slowly add the eggs one at a time mixing after each one. The dough will be quite sticky.
To shape the rolls scoop out about 1/4 cup of the dough and with wet hands roll them into balls. Rinse your hands in between each roll so they stay moist.
Place on a greased cookie sheet. You should get about 12 rolls.
Bake at 350° for about 50 minutes.
The Cooking Cobb 
Strange , this post shows up with a dark color to it, what color is the primary color on your webpage?
click here
May 27, 2012
That is strange the primary color is white.
cookingcobb
May 27, 2012