Cut the rolls into small dice and sauté in butter until crisp but not browned.
Mix the flour, eggs, butter, baking powder, salt, and enough milk to make a medium
dough. Blend together thoroughly. Fold in the sauté ed, diced rolls.
Bring 3 to 4 quarts water to a boil and add 1 tablespoon salt. Drop the dumplings
into the boiling water a tablespoonful at a time. When they come to the surface,
taste one. If done, remove the dumplings from the water with a slotted spoon. Dot
with melted butter and place in a warm oven to heat through. If you want them crisp,
turn the oven to 400 degrees F and let them brown slightly, but do not let them
Posted by Olga at Recipe Goldmine 8/31/02 4:39:26 pm.