You might want to save these Passover pull-apart garlic rolls for the second half of Passover when your bread craving has kicked in with full force. These Passover rolls aren’t true yeast rolls, of course, but they are stellar for Passover bread.
Passover pull-apart garlic rolls are best served right out of the oven, just after covering them in fresh garlic, oil, and basil. Then, they are almost like little Passover popovers: light, airy, and flavorful.
Warning: In an act of bread-craving desperation, I’ve had some Passover rolls that had been sitting around for several days; at that point they resembled the stones used for building pyramids in the Passover story.
Passover Pull-Apart Garlic Rolls
- 1 cup water
- 11 tablespoons olive oil divided
- 1 teaspoon salt divided
- 1 tablespoon sugar
- 2 cups matzo meal
- 5 large eggs
- 2 leaves fresh basil finely chopped
- 2 garlic cloves minced
- Preheat oven to 400 F.
- In medium-sized pot on medium-high heat, bring water, 1/2 cup (8 tablespoons) olive oil, 1/2 teaspoon salt, and sugar to boil, stirring periodically. Remove pot from heat and stir in matzo meal.
- Mix in eggs, one at a time.
- Using slightly dampened hands, form two inch round balls of dough and place them right up against each other in greased 7-inch skillet.
- Bake for 10 minutes. Lower heat to 325°F and bake for another 40 minutes or until toothpick inserted in the center comes out clean.
- While rolls are baking, mix olive oil, basil, 1/2 teaspoon salt, and garlic in small bowl. Once rolls are done baking, brush with garlic mixture and serve immediately.