Bread dumplings/napkin dumplings

Ingredients for 4 servings:

• 10 rolls, old
• 375 ml milk
• 100 g bacon, streaky
• 1 onion(s)
• 4 eggs
• 25 g butter
• 4 tbsp parsley
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Cut the rolls into very thin slices (in a bread maker). Mix in a bowl with salt, pepper, and nutmeg. Heat the milk and pour over the rolls. Weigh them down with a large plate and let them stand for at least 30 minutes. Meanwhile, fry the bacon cubes in a small pan and sauté the diced onion until translucent. Let them cool slightly and mix them with the eggs into the dough. Melt the butter in a small pan and knead it into the dough along with the parsley. With moistened hands, form dumplings that are not too large. Bring a large pot of salted water to a boil and let the dumplings stand in the gently simmering water for about 20 minutes. You can also form an oblong roll from the same dough, wrap it in a cloth to make napkin dumplings, and cook it in salted water for about 1 hour. They freeze well and later, sliced, fry in butter. A delicious side dish to mushroom dishes or game.