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Bagels or rolls made from matzo dough.

Matzo meal is the base of these crisp, hollow-centered bagel and rolls. They are appropriate for Passover, and delicious any other time for snacks or sandwiches. Serve the lightly sweetened version with tea or coffee.

During Passover--which starts April 6 this year--matzos (unleavened bread, just wheat flour and water) are eaten through the week, commemorating the exodus of enslaved Jews, led by Moses, from Egypt; their departure was so abrupt there was no time to wait for bread to rise.

Matzo meal, made from crushed matzos, can very in color; dark-toasted meal makes rolls that look as if they are made with whole-wheat flour.

To make these bagels is very simple, unlike regular yeast bagels, which must be boiled, then baked. Here, you use the same technique as for making cream puffs. Water and oil come to a boil, then you dump in the matzo and mix well. It is important that this mixture cools before you add the eggs, or the baked product won't puff and you'll get rock-like results. Passover Bagels or Rolls 2/3 cup water 1/3 cup salad oil 1 cup matzo meal 1 tablespoon sugar, optional 3 large eggs Water Powdered sugar, optional

Combine 2/3 cup water and the oil in a 1-1/2- to 2-quart pan. Bring to boiling on high heat, uncovered. Dump in matzo all at once and stir vigorously until evenly moistened. Remove from heat and let stand until cool enough to touch.

Add sugar (if making sweet bagels) and eggs, one at a time, beating until well blended after each addition.

Divide dough into 8 equal portions. Moisten hands with water and roll each portion into a ball. Space balls well apart on a nonstick or oiled 12- by 15-inch baking sheet. To make bagels, dip thumb in water, then make a hole in the center of a dough round. To make rolls, moisten hand and flatten each ball into a round cake about 3-1/2 inches in diameter.

Bake in a 375[deg.] over until lightly browned and crisp, 40 to 45 minutes. Serve hot or cooled. Dust sweetened bagels or rolls with powdered sugar to serve as a light refreshment; split unsweetened ones and fill as desired. When cool, package bagels and rolls airtight; they keep overnight. Freeze to store longer. To reheat, return bagels or rolls to baking sheet (if frozen, thaw unwrapped) and place in a 375[deg.] over for about 5 minutes. Makes 8.
COPYRIGHT 1985 Sunset Publishing Corp.
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Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:includes recipe
Publication:Sunset
Date:Apr 1, 1985
Words:411
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