Monsur Fromage du Pollet wrote:
> Margaret Suran wrote on 24 Apr 2005 in rec.food.cooking
>
> >
> >
> > Sheldon wrote:
> > > Victor Sack wrote:
> > >
> > >> Dog3 > wrote:
> > >>
> > >>
> > >>> I am going crazy trying to figure out the name for these
> > >>> 'little
> > >
> > > Jewish
> > >
> > >>> rolls'. The SO isabout to make a batch to take for Passover. I
> > >
> > > *think* they
> > >
> > >>> are called Bookala (spelling is way off).
> > >>
> > >> I'd guess "bulka" (singular). It is Russian/Ukrainian/Polish
for
> > >>
> > >
> > > small
> > >
> > >> white/wheat breads/rolls which can be savoury or sweet. Plural
> > >> is "bulki" or, in the oft used diminutive, respectively
> > >> "bulochka" and "bulochki". They can be and are indeed made with
> > >> matzo for Passover.
> > >>
> > >> Victor
> > >
> > >
> > > I agree that "bulka" describes a rather large risen round wheat
> > > roll, soft crusted like a hamburger bun but larger and more
dense.
> > > But there is another name for the matzo meal passover rolls...
been
> > > on the tip of my tongue all day. If either of my parents were
> > > still here I would have posted it long ago. There are many
recipes
> > > for this passover roll on the net but so far none I've checked
have
> > > given a name, not any name other than "Passover Roll". One day it
> > > will come to me.
> > >
> > > Sheldon
> > >
> >
> >
> > I was thinking of Chremsel, but that is a sweet roll.
> >
> >
> >
>
> This sounds like petit choux dough...except jewish.

It is, but more eggy, less sweet, and slightly heavier/denser. But
"petit choux" is not Yiddish... we need the Yiddish term for cream
puff/=E9clair shells. I'm surprised some lurker hasn't come foward.

Sheldon