As a child, I got to eat these only during Passover. My mother recently sent me the recipe and I got to work making them!
1/3 cup margarine or shortening
2/3rds cup water
1 1/2 Tablespoon sugar
1/8 teaspoon salt
1 cup matzo meal (for a finer roll, use cake meal- I did!)
Combine shortening, water, sugar and salt in a pan and bring to a boil. Add matzo meal or cake meal and cool slightly. Add eggs, one at a time.
Drop on greased cookie sheet. Bake at 400 for 10 minutes and then turn heat down to 350 and cook for 20 minutes more. This usually cooks hollow, almost like a cream puff.
I doubled the recipe, which I highly recommend so that it makes more than 12. The result is delicious! The rolls aren't heavy - they are light and they have that taste that I remembered. Slightly sweet, slightly matza-y. It's easy to eat 3 or 4 of these suckers since they're so light. They're perfect to take to work with leftover chicken or brisket. I brought some to work and shared them with my Jewish co-workers (and one non-Jewish co-worker) and they were loved by all. The recipe has already flown around my group of friends. They freeze well- I should have made more 'cuz they're all gone now. Well there are still 5 days of Passover left, I will whip up another batch tonight. Thank you, mom, for the recipe and for helping to make me feel like I was home for the holiday...and the eggs.