There are certain foods and flavors associated with childhood, and many of them have to do with holidays. Even though we could make these foods at other times of the year, often we just don't. Turkey at Thanksgiving, latkes at Hanukkah, a special birthday cake, and so on. But Passover is different: You really don't make those foods at other times of the year, because, well, why would you? Everyone enjoys butter slathered on a piece of matzoh, or two, or three ... but eight days of it is enough for one year. The same is true of these matzoh meal rolls, which are really quite tasty with butter, or for a sandwich, but you wouldn't want them instead of a regular roll if you didn't have to.
I just made six batches for the seder tonight, so I think I could probably make these in my sleep by now!
Matzoh Meal Rolls
⅓ cup vegetable oil
⅔ cup water
1 Tbsp sugar
½ tsp salt
1 cup matzoh meal
3 large eggs
Heat oven to 350°. Lightly coat a baking sheet with nonstick cooking spray or line it with a Silpat.
In a saucepan, bring oil, water, sugar, and salt to a boil. Reduce heat as low as possible, and dump matzoh meal in all at once. For a split second, you will think you were just disqualified from the fifth-grade Science Fair, but just give it a stir or two and it will be fine. Mix well and remove from heat. Cool 3–4 minutes.
Beat in eggs, one at a time, with a fork.
Wet an ice cream scoop or measuring cup (⅓ to ½ cup) and drop 6 mounds onto baking sheet. Use moistened hands to make them as round as possible; they won't spread or rise or change shape much while they bake, and you want 'em to be purty. Bake for 35 minutes until they're flecked with brown.
I don't know whether you can make a double batch of dough successfully. I made the dough for the first batch and started the second while the first one was cooling off, then baked two sheets at once. Three times.