Bread dumpling roll à la Kathrin

Ingredients for 4 servings:

• 6 rolls, from the day before
• 200 ml milk, lukewarm
• 2 egg yolks
• 1 tbsp butter
• 1 onion(s)
• 1 bunch parsley, flat
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Cut the rolls into small cubes and pour lukewarm milk over them. Add the egg yolks and season with salt and pepper. Peel and dice the onion, then sauté in butter until softened. Wash, dry, and finely chop the parsley. Add everything to the dumpling mixture and knead quickly. Cover and let stand for 5 minutes. Place the dumpling mixture on cling film, shape it into a long, even roll, roll it tightly in the cling film, and then wrap it again in aluminum foil. Make sure everything is well sealed. Let stand in salted water for 20 minutes or steam in a steamer at 100 degrees Celsius for 20 minutes. Cut the dumpling roll into slices and serve. You can also fry the slices in a little butter until golden brown.