Unleavened bread is a bread which has no natural or artificial raising agent; the bread is consequently close- textured.Unleavened Bread Rolls
Simple-to-make rolls, Unleavened Bread Rolls are excellent to serve, spread with butter, with soup or salad. These rolls are best eaten on the same day that they are made.
1 teaspoon vegetable oil
12 oz. matzo meal
6 oz. vegetable fat
½ teaspoon salt
8 fl. oz. boiling water
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 19CPC). Using the teaspoon of oil, grease a large baking sheet and set aside.
In a large mixing bowl, rub the matzo meal and fat together until the mixture resembles coarse breadcrumbs. Stir in the salt. Make a well in the centre of the mixture and, stirring constantly, pour in the water. Stir until the dough is well mixed. Using a wooden spoon, beat in the eggs, one at a time.
Using your hands, knead the dough lightly. Break the dough into 12 pieces and shape them into balls. Place the dough balls on the baking sheet and place the baking sheet in the oven. Bake for 30 to 40 minutes or until the rolls are golden brown.
After removing the rolls from the oven, tip a roll off the baking sheet and rap the underside with your knuckles. If the roll sounds hollow, like a drum, it is cooked. If it does not sound hollow, lower the oven temperature to warm 325 °F (Gas
Mark 3, 170°C), return the rolls to the oven and bake for a further 5 to 10 minutes.
Remove the baking sheet from the oven and transfer the rolls to a wire rack to cool completely before serving.