Elisabeth Schreckinger's bread dumplings

Ingredients for 10 servings:

• 30 rolls from the previous day
• 750 ml milk
• 2 tbsp flour
• 5 eggs
• 2 ½ tsp salt
• possibly butter for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the rolls into cubes and let them dry in a bowl overnight. The next day, add lukewarm milk, salt, and a handful of flour, and knead everything into a dough. With wet hands, form hand-sized dumplings and boil them in salted water until they float to the top. Remove the dumplings from the water with a slotted spoon and let them drain. Serve with butter, scrambled or fried eggs, pork fillet, half a chicken, or cherry or mirabelle plum compote. Tip from Elisabeth Schreckinger: The dumplings can also be frozen and prepared spontaneously. They also taste great fried in slices!