Bavarian Bread Dumplings

Cut the rolls (or the bread) into thin slices and put them into a bowl.

Boil the milk and pour the hot milk over the bread. Let it soak for half an hour.

In the meantime, saute the onion in butter. Add the onion and the eggs to the bread and knead it with your hands until it is smooth and sticky. Add spices and the parsley.

Bring water with some salt in a large pot to a boil. Form a test dumpling, about as big as a small orange, and put into the water. If the dumpling dough is too moist the dumpling falls apart. In this case, add bread crumbs to the dough.

Make dumplings from all the dough and boil them at low heat for about 20 minutes.

NOTE: The dumplings are a typical Bavarian side dish and taste very good with any dish which comes with a gravy. If you have leftover dumplings, heat them up in the microwave or fry them in a pan and eat them with sour cream.