Preheat the oven to 375 degrees.
Line a cookie sheet with silpat or grease it.
In a pot, bring the oil and water to a boil. Once boiling, add the matzo meal, sugar, and salt. Mix and remove from heat. Cool the mixture slightly. Then, add the eggs, one at at time, mixing well between eggs.
With slightly damp hands, roll the mixture into balls just smaller than a tennis ball and flatten them into a roll shape.
Bake for one hour. Let sit 5 minutes and then cool on a wire rack.
Because there is no leavening agent, the rolls will be the same size once they are cooked as they are when you flatten them. Bake in the oven for 50 minutes. Cool before slicing.
You can make more rolls by making smaller ones or by doubling the recipe. You can also flavor them. One sister-in-law makes three batches; one original, one sweetened with extra sugar and cinnamon, and one savory made with herbs.
My sister-in-law makes these rolls with gluten-free matzoh meal. They are not as fluffy, but they do the job!
Recipe provided by: Beth Rosen, Registered Dietitian with www.GoodnessGraciousLiving.com