Passover Onion Dill Rolls

Just because it's Passover doesn't mean you have to revert back to eating foods made with white matzo meal for eight days. Even the Jewish food companies are waking up to the fact that their customers want to eat healthy whole wheat products during Passover. I'm going to give you a recipe for Whole Wheat Passover Onion Dill Rolls that is so delicious you might want to make it at other times of the year. In the bigger cities with large Jewish communities you can buy whole wheat Matzo meal, and that's what you will need for this recipe.

If you can't find whole wheat Matzo meal you can make your own by grinding large pieces of whole wheat matzo in the food processor. Many groceries now are carrying whole wheat matzo. Now with the whole wheat Passover products you can stay on a healthy eating plan and still keep Passover.

Passover Onion Dill Rolls
These chewy and delicious rolls make a filling breakfast during Passover or at any other time.

• 1/4 cup canola oil
• 1 cup water
• 1 tablespoon Splenda sugar substitute
• 1/2 teaspoon salt
• 2 cups whole wheat matzo meal
• 4 eggs; I use eggbeaters for this recipe
• 1 small onion, chopped and sauteed
• 1 tablespoon fresh dillweed, chopped, or 1 teaspoon dried dillweed

Please follow these directions.

1. Saute the chopped onions in a small skillet until browned and soft.
2. In a medium size bowl mix together water, oil, Splenda and salt.
   
3. Add the whole wheat matzo meal and eggs and mix well.
4. Add the cooked onion and dillweed to batter and mix well.
5. Wet your hands and form into rolls
6. Place rolls on cookie sheet that has been sprayed heavily with cooking spray.
7. Bake in pre-heated 350 degree oven for an hour until browned.

Makes 12 rolls.