Step 1

Pre-heat the oven to 375 degrees.

Step 2

Stir the matzo meal, sugar and salt together into a medium size bowl.

Step 3

Bring the water and the margarine to a boil in a small pot under medium-high heat. (The margarine melts as water heats.) You may have to stir the last bit of margarine to dissolve it completely. Be careful not to let the water/melted margarine boil over the pot, as it is a mess to clean up if you are inattentive.  Believe me, I know that from experience.

Step 4

Pour the water/margarine liquid into the bowl of dry ingredients. Mix them with a fork until they become a rather dry-looking batter.

Step 5

Add the eggs one at a time, mixing after each one.  The mixture gets stickier with each egg. Once all four eggs are mixed in, let the batter rest for at least 15 minutes.   The “rest time” is essential – do not rush it or skip this step.

Step 6

After the batter has rested, dip your hands into a small bowl containing a few tablespoons of vegetable oil, so the batter will not stick to them as you form the rolls.

Step 7

Take a handful of dough and form it into a ball, somewhere between golf and baseball-sized. Repeat for 12 rolls.

Step 8

Place them on a parchment paper-lined cookie sheet and bake for 45-50 minutes in the middle rack of the oven, until they are golden brown and slightly puffed. Cool them for a few minutes on the cookie sheet, then remove the rolls to a wire rack.