German Bread Dumplings "Semmelknödel"

Cut the bread rolls into thin slices.

If using onions, cut them into small cubes and sauté in a little butter.

Put the sliced buns, the egg, the lukewarm milk, the parsley and, if you like, the onions in a bowl and mix to a sticky dough until all the buns are soft.

Now form two approx. 7.5 - 8 cm (3 inch) dumplings.

Boil some water and add salt.

Put the dumplings in and let them steep for 20 minutes.

Take them out of the hot water and serve.