if you’re feeding a crowd, you can double the recipe.I made two batches, one plain and one onion.

Makes: About 6 – 10 rolls, depending on how big you make them.

1 cup water

½ teaspoon salt

2 teaspoons sugar

½ cup vegetable oil

1 1/3 cups matzo meal

4 eggs

*1/2 to 1 cup diced, sautéed onions (optional)

1. Preheat oven to 400 degrees. Cover a large cookie sheet with nonstick foil or parchment paper.

2. In a medium saucepan, over low heat, combine the water, salt and sugar. Add the oil and heat until the mixture begins to simmer. Turn off the heat and immediately add the matzo meal. Stir in the matzo meal with a wooden spoon until the mixture pulls away from the sides of the pan.

3. Transfer the mixture to a large bowl or a food processor and allow it to cool for about 5 minutes. Add the eggs, one at a time, either whisking briskly by hand or with the food processor. (Just blend until the eggs are incorporated, don’t over-mix.) *To make onion rolls, fold in the sautéed onions now.

4. Depending on how big you want the rolls to be, use an ice cream scoop or a large spoon to put rounds of dough onto the baking sheet. You can oil or wet your hands to give the rolls the form you want, or just push them into shape with a spoon.

5. Bake in a 400 degree oven for about 40 minutes, until the rolls are light brown and puffy. (After 30 minutes, start checking them every 5 minutes, to make sure they’re not getting too brown.)

6. Put the rolls on a cookie rack to cool. In the unlikely event that any are left over store them in an airtight container in the fridge. These rolls also freeze well.