Hungarian Bread Dumplings (Zsemlye Gomboc)

3 hard dinner rolls
Butter
2 cups flour
2 eggs
1 teaspoon baking powder
Salt
Milk
3 to 4 quarts water

Cut the rolls into small dice and saut� 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 saut�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 dry out.

Serves 6-8