Herbed Passover Rolls

Ingredients

• 0.3 cup canola oil 
• 4 large eggs 
• 1 tablespoon chives fresh chopped
• 2 teaspoons thyme sprigs fresh finely chopped
• 1 teaspoon kosher salt 
• 2 cups matzo meal 
• 1 tablespoon sugar 
• 1.3 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• baking paper
• oven
• wire rack
• wooden spoon
• stand mixer

Directions

1. Preheat oven to 37
2. Cover a large, heavy baking sheet with parchment paper.
3. Combine first 4 ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to low; add matzo meal, stirring well with a wooden spoon until mixture pulls away from sides of pan (about 30 seconds).
4. Remove from heat; place dough in bowl of a stand mixer. Cool slightly.
5. Add eggs, 1 at a time, beating at low speed with paddle attachment until well combined and scraping sides and bottom of bowl after each egg. Stir in chives and thyme.
6. With moistened fingers, shape about 1/4 cupfuls of dough into 12 mounds 2 inches apart onto prepared pan.
7. Bake at 375 for 55 minutes or until browned and crisp. Cool on a wire rack.