Bohemian bread dumplings with yeast dough

Ingredients for 4 servings:

• 500 g flour
• 1 egg(s)
• ml water, lukewarm
• ½ yeast
• 1 tsp salt
• 3 rolls, 1 day old

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Cut the bread rolls into small cubes and fry them in a pan with butter, then let them cool. Dissolve the yeast in lukewarm water. Mix the flour, egg, salt and the yeast-water mixture to form a not-too-firm yeast dough. Knead the cooled cubes into the dough. Form dumplings with a diameter of approx. 6cm and let them rise for 1 1/2 hours. Add the bread dumplings to boiling salted water and simmer gently for 15 minutes. Be careful not to add too many dumplings to the pot – they will still rise. Turn the dumplings halfway through cooking. When the time is up, immediately remove the dumplings from the water and cut them in two with a sewing thread. These dumplings go particularly well with sauerkraut or roast beef with plenty of sauce.