But now we keep shmurah so don’t make it if you keep shmurah cause it will come out like rocks!!!
Shindy my son-in-law only eats Shmurah, the whole yom tov, so last year I bought shmurah mehl and farfel, so I could make stuff that he would eat. I also made the regular non-shmurah stuff for the rest of us. Truthfully, there is a difference in taste, and anyone who says different is mistaken. I made enough batches of both items to know the difference. But I have to tell you, the shmurah rolls came out absolutely delicious! They were soft and fluffy. Maybe you need to make them a little larger or bake for a shorter time period. BTW, the shmurah farfel, onion, mushroom thingie that I made as a side dish drew rave reviews from ym whole family, especially from my son-in-law, who really loves his shviger for going to the trouble of making stuff like that especially for him, when there is so much other stuff to do!