Before Moses led the Hebrews through the desert after escaping 
slavery at the hands of the Egyptians, the Hebrews packed their 
belongings and prepared for their journey into the promised land.  
However, they were in a hurry, and the bread which they were baking 
was not given enough time to rise.  They began their journey through
the desert, carrying the dough from the bread on their backs.  In the
hot desert sun, the dough baked into a flat, hard cracker, called 
matzah.  Matzah is unleavened bread.  We eat matzah on Passover in
order to remember our ancestors' hardships.  Furthermore, during 
Passover we do not eat any bread products or other food that rises 
(corn for example).  Here is a recipe for Passover rolls, which are 
specially formulated so that they don't rise when baked.

PASSOVER ROLLS
2 cups matzo meal
1 teaspoon salt
1/2 cup margarine
1 1/2 cups water
4 eggs

Boil water, margarine, and salt.  Then quickly put in matzo meal.  Mix
until it leaves the sides of the bowl.  Remove from heat and let rest.
Then add 1 egg at a time and mix well.  Form into balls about 2 to 
2 1/2 inches in diameter and place on foil-lined baking sheet.  Bake
at 450 degrees for 40-45 minutes.

Recipe compliments of Amalia Sperling

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