Bread cookies

Ingredients for 4 servings:

• 5 rolls, stale
• 250 ml cream
• 50 g butter
• 2 tbsp chives, or herbs of your choice
• 3 eggs
• salt and pepper
• Nutmeg, freshly grated
• Butter, for frying

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 35 minutes

First, bring the milk and a knob of butter to a boil in a saucepan. Briefly whisk three eggs in a large bowl. Add the old rolls in small pieces/dice to the bowl. Now add chives or other herbs of your choice. Mix everything together well with your hands. Once combined, spread the milk and butter mixture over the mixture. Stir everything together again until the bread has absorbed the liquid. Then season with salt, pepper, and a pinch of nutmeg. To shape the dough, first spread a layer of aluminum foil on the work surface. Spread an equally large layer of plastic wrap over it. Spread the dough in the middle of the foil in a sausage shape. Now you can use the plastic wrap to roll the whole thing up until it actually forms a sausage shape. Twist the plastic wrap closed on both sides like a cracker. Repeatedly push the dough that is pushing outwards into the center to compact the dough. Once the dough has compacted into a manageable sausage shape, roll the roll up again using the aluminum foil. The aluminum foil prevents the roll from expanding when subsequently cooked in boiling water. After about 25 minutes of cooking time in boiling water and a half hour of cooling time, remove the roll from the foil and cut into slices about 5 millimeters wide with a knife. Fry the finished slices in butter in a pan for a good two minutes on each side. These bread rolls are an excellent accompaniment to meat dishes, but are also delicious on their own.