Bread Dumplings

Cut the rolls into small cubes and place in a bowl. Heat the milk in a saucepan until lukewarm. Pour over the bread cubes and let soak for 15 minutes.

Peel and finely chop the shallots. Heat the butter in a skillet. Add the shallots and cook until translucent.

Add the shallots, eggs and parsley to the bread mixture and knead until smooth. Season with salt and pepper to taste.

Bring a large pot of salted water to a boil. Lay 2 damp kitchen towels on a work surface. Using wet hands, divide the bread mixture between the kitchen towels. Roll into logs and twist the ends of the towels to seal. Tie the ends with butcher's twine. Place the logs in the boiling water and simmer for 30 minutes.