I broke my rules already and went to a website for a Passover Recipe! It was Passover Rolls from allrecipes submitted by liamsgm.

My eldest sent me this recipe and asked me if I thought that it was truly designed for Passover. It seemed perfect for the week so...Being that I had free time, I decided to make these and let him know if they would be tasty and what tips did I have to offer.

I am not sure what I was expecting these to taste like since the "rules" of Passover is to how no leavened bread so most things that are "fake breads" turn out to be hard rocks. The directions for the most part were easy to follow.

However, I did run into a few glitches: it says to "shape dough into rolls with oiled hands". My dough wasn't sticky so I didn't need to oil my hands. I rolled them into balls and then flattened each ball out a little thinking that I want them to look like English muffins. What do rolls look like? I couldn't picture them any other way since I am used to working with yeasted breads. Well...then I thought: should I oil the top of the rolls? Does it need the added grease/fat to make them work and not be dried out? I wonder if this after all was a mistake. :/

Then, it says to "bake in a preheated oven until cooked through, 50 minutes". Even though I am a professional baker, I could not see any clues as to when these were done. Upon taken them out of the oven, I let them cool on a cooling rack for several hours until we were ready to eat, I very carefully sliced one open (they are very crunchy and textured on the outside and make for a perfect vehicle to really cut open my hand if I am hasty), they seemed a bit "gluey" and uncooked in the very center.

However, they were oddly addictive to break off pieces and eat. I am not sure why as they were pretty tasteless (minus an odd masa taste that I don't know was from what other than the vegetable oil coating the outside) but I ate half of one pretty quickly. My daughter wasn't as thrilled by these so I broke out the chocolate-hazelnut spread. The spread canceled out the flavor of the roll so it was weirdly like eating a very dense roll with butter.

My conclusion that I told my eldest child: cut the recipe in half as it takes up 2/3 of the container of matzah meal AND, you can easily get by with half a roll per serving. I also told him that these rolls would be tasty under scrambled eggs with a sauce etc since they are hearty and definitely will hold up to a sauce.

Would I make these again? Maybe but probably not...unless I am craving a "biscuits and gravy" sort of meal. Here are the photos to show my take on this recipe: