Frank's Recipes! Bavarian Bread Dumplings (Bayrishe Knodel)

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Bavarian Bread Dumplings (Bayrishe Knodel)

8 large buns (Kaiser Rolls) - let them dry out a bit, then dice
3 eggs - separated - beat the whites until thickened
1 cup flour
1-1/2 cups milk
1 tablespoon salt

Mix all ingredients in a large bowl, folding in the beaten egg whites last. Fill a large kettle half full of salted water and bring to a boil. Divide the dough into 4 or 5 equal portions, squeeze and shape the dough into large balls - wetting your hands often with cold water so dough does not stick. Drop the dumplings gently into boiling water. Cook for approx. 30 minutes. Drain in colander and cut each dumpling into quarters. While the dumplings are cooking, make the following

Topping:
1/2 cup butter
1 cup bread crumbs

Melt butter in a heavy skillet, add the bread crumbs and cook them, stirring constantly, until they are lightly browned and crunchy. Place the quartered dumplings on a warm platter, sprinkle the browned crumb mixture over the dumplings. Serve them with a nice brown gravy and roast beef.

Serves 4 to 5