Onion Rolls For Passover Recipes

Steps:

• In a large saucepan, bring the water, oil, sugar and salt to a boil. Add matzo meal all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop dough into 12 mounds 3 in. apart on two greased baking sheets. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 12-15 minutes longer or until golden brown. Remove to wire racks. Immediately cut a slit in each to allow steam to escape; cool.

Steps:

• In a small bowl, combine soup mix, boiling water and butter; cool to 120°-130°. In a large bowl, combine 1 cup flour, yeast and sugar. Add warm water; beat until smooth. Stir in 1 cup flour. Beat in onion soup mixture and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let stand for 10 minutes. Divide dough into 12 portions and shape each into a ball. Place on greased baking sheets; flatten slightly. , Place two large shallow pans on the work surface; fill half full with boiling water. Place baking pans with rolls over water-filled pans. Cover and let rise for 15 minutes. , Bake at 375° for 16-19 minutes or until golden brown. Remove from pans to a wire rack.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Insert the metal blade in a food processor.
• With the machine running, drop the onion into the feed tube and process until minced (chop by hand, if desired).
• 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 in a large saucepan.
• Remove from the heat and add the matzo meal and 1 teaspoon of salt.
• Mix well with a wooden spoon.
• Place the mixture in a food processor (or a mixer).
• Add the 4 eggs, and the sauteed onion.
• Pulse until well mixed.
• Remove to a mixing bowl.
• Dipping your hands in the cold water, shape the dough into 2- inch rolls.
• Place about 2- inches apart on a greased cookie sheet.
• If using the egg wash, combine the egg and remaining 1/2 teaspoon salt in a small bowl and brush this on the tops of the rolls.
• Bake for 50 to 60 minutes or until golden brown.
• Let cool for several minutes before removing from the baking sheet.
• Dough can be prepared ahead of time and refrigerated overnight.