Onion Rolls for Passover

• 1 small onion, cut in half
• 1 tablespoon chicken fat (or margarine)
• 12 cup oil
• 1 cup cold water
• 1 cup matzo meal
• 1 teaspoon salt
• 4 large eggs
• 1 egg
• 12 teaspoon salt

1. Preheat the oven to 350 degrees Fahrenheit.
2. Insert the metal blade in a food processor.
3. With the machine running, drop the onion into the feed tube and process until minced (chop by hand, if desired).
4. In a small skillet over medium- high heat, melt the chicken fat or margarine.
5. Add the onion and saute until golden brown.
6. Set aside.
7. Over high heat, bring the oil and water to a boil in a large saucepan.
8. Remove from the heat and add the matzo meal and 1 teaspoon of salt.
9. Mix well with a wooden spoon.
10. Place the mixture in a food processor (or a mixer).
11. Add the 4 eggs, and the sauteed onion.
12. Pulse until well mixed.
13. Remove to a mixing bowl.
14. Dipping your hands in the cold water, shape the dough into 2- inch rolls.
15. Place about 2- inches apart on a greased cookie sheet.
16. If using the egg wash, combine the egg and remaining 1/2 teaspoon salt in a small bowl and brush this on the tops of the rolls.
17. Bake for 50 to 60 minutes or until golden brown.
18. Let cool for several minutes before removing from the baking sheet.
19. Dough can be prepared ahead of time and refrigerated overnight.

onion, chicken, oil, cold water, matzo meal, salt, eggs, egg, salt

Taken from www.food.com/recipe/onion-rolls-for-passover-126114 (may not work)