• 2/3 cup water
• 1/3 cup walnut oil (Butter for cream puffs), KP
• 1 cup matzoh Meal (use Matzoh Cake Meal for Cream Puffs), KP
• 1 tsp. sugar, KP
• 1/2 tsp. salt
• 3 eggs

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.
2. Boil the water and oil together, add the dry ingredients, stir with a wooden spoon to mix well.
3. Allow to cool slightly.
4. Using a handheld mixer, beat in the eggs, one at a time.
5. Allow to rest for a few minutes
6. Line a sheet pan with KP parchment paper
7. Portion dough into balls using a ice cream scooper
8. Drop into wet hands (with oil or water) and gently roll into a ball
9. For (about 20) bite sized cream puffs, use a very small ice cream scooper and bake for 25-30 minutes.
10. For (10-12) dinner rolls or larger cream puffs, use a medium sized scooper and bake for about 40 minutes.
11. For (5-6) larger rolls for sandwiches, use a large scooper and bake for 50-60 minutes.
12. Bake until golden.