Tear the rolls apart and soak them in the hot milk for about 10 minutes. Mix the flour, salt and yeast. Knead with the soaked rolls (including the remaining liquid) and eggs to form a smooth yeast dough. Put the dough in a bowl and cover it in the oven at 50 degrees for about 30 minutes until the volume has increased significantly.
Bring plenty of salted water or vegetable stock to a boil in a large saucepan. Turn down the temperature, the water should simmer gently or boil. Shape the dough into an elongated loaf and carefully slide it into the water. Put the lid on the pot and important: Do not open the lid before the end of the cooking time, otherwise the dumpling will collapse.
Remove the dumpling after 30 minutes and let it cool down a little. Then cut into slices with a piece of string. Fits as a side dish to all dishes with a lot of sauce.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.