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Parve
Easy
9 Servings
Allergens 
40 Minutes
Diets
Looking for a Passover roll that doesn’t use matzo meal? Look no further. My kids like these as sandwiches, and all the adult tasters loved them plain. They are kind of comparable to corn muffins, but not quite.
3 and 1/2 to 4 cups Shushy Turin (@cookinginheelss)’s flour blend (see note)
1 tablespoon baking powder
1 and 1/2 teaspoon kosher salt
1 and 1/2 cups “buttermilk,” (a squeeze of lemon juice mixed with almond milk equaling 1 and 1/2 cups, left to sit for a few minutes
1/4 cup Gefen Honey
1/4 cup extra virgin olive oil
2 eggs, divided
Preheat oven to 425 degrees Fahrenheit. Line a cookie sheet with parchment paper.
Mix together three cups Pesach flour, baking powder, and kosher salt.
Form a well in the center and add “buttermilk,” honey, olive oil, and one egg.
Add a bit more flour (about one cup) as needed so dough isn’t sticky.
Form into nine balls and place on the cookie sheet. Beat remaining egg and brush onto rolls.
Bake for 12 minutes.
Reduce temperature to 375 degrees Fahrenheit and bake for an additional 15-20 minutes.
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This recipie tasted very good but the batter was liquidy and I had to pour it into cupcake holders.