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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you are serving a pork roast with sauerkraut, I recommend bread dumplings. Ingredients:
1 pk yeast |
1 ts sugar |
1/2 c milk; scalded and cooled |
1 c milk; warm |
1 egg |
1/2 ts salt |
3 1/2 c flour |
3 slices white bread; cubed |
Directions:
1. Mix the first three ingredients, let
2. stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and
3. flour. Add the bread cubes. Knead the resulting dough just as you
4. would when making bread. Let the dough rest in a warm place to rise.
5. It should double in about 2 hours. Knead again; divide into 3 long
6. rolls, each about 1 1/2 thick. Let rise another 1/2 hour. Drop the
7. rolls of dough, one at a time, into a large kettle of boiling water.
8. Boil gently for about 15 minutes. Remove with slotted spoons and
9. place on a buttered platter. Keep warm. When ready to serve, slice
10. the rolls into individual slices by using a length of thread. Loop it
11. around one dumpling and pull tight to slice off a piece about 2
12. thick. (This is the fun part! You can get pretty good at this
13. garrotting if you practice!!) You should end up with about 2 dozen
14. slices. The cookbook says, These freeze well - steam before serving.
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