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Passover Pull-Apart Garlic Rolls Recipe

This Passover pull-apart garlic rolls recipe is sure to be a hit with your family. Recipe courtesy Stefani Pollack of The Cupcake Project.

Servings: 12

Active time: 10 minutes

Total time:


  • 1 c water
  • 1/2 c + 3 Tbsp olive oil, divided use
  • 1 tsp salt, divided use
  • 1 Tbsp sugar
  • 2 c matzo meal
  • 5 Davidson's Safest Choice® pasteurized egg(s)
  • 2 leaves fresh basil, finely chopped
  • 2 garlic cloves, minced


  1. Preheat oven to 400°F.
  2. In medium-sized pot on medium-high heat, bring water, olive oil, 1/2 teaspoon salt, and sugar to boil, stirring periodically. Remove pot from heat and stir in matzo meal.
  3. Mix in eggs, one at a time.
  4. Using slightly dampened hands, form two inch round balls of dough and place them right up against each other in greased 7-inch skillet.
  5. Bake for 10 minutes. Lower heat to 325°F and bake for another 40 minutes or until toothpick inserted in the center comes out clean.
  6. While rolls are baking, mix olive oil, basil, 1/2 teaspoon salt, and garlic in small bowl. Brush hot rolls with garlic mixture and serve immediately.

Nutrition Facts

Serving Size (1/12 of recipe)
Total Servings 12

Amount Per Serving:

Nutrition Category Amount
Calories 230
Calories from Fat 130
Total Fat 15g (23% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 80mg (27% DV)
Sodium 220mg (9% DV)
19g (6% DV)
Dietary Fiber 0g (0% DV)
Sugars 2g
Protein 5g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.