Bayerische Semmelklösse (Bread Dumplings)

Bayerische Semmelklösse (Bread Dumplings)

10 hard rolls (Kaiser rolls)
1−2 cups warm milk
1/2 cup Canadian bacon, diced
1 Tbsp butter, softened
1 small onion, diced
1 Tbsp parsley flakes
3 eggs
Salt and pepper

Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
Bring large kettle of salted water to boil. Soak bread in warm milk. Bread should
be moist, but not soggy. Fry onion and bacon in butter until onion is tender. Stir
onion and bacon into moist bread. Add parsley flakes, eggs, salt and pepper to
bread. Stir to combine all ingredients. Shape into large dumplings. Drop into
boiling water. Simmer uncovered, for 20 minutes, or until dumplings rise to
surface.