Dumplings with Bacon Filling
Cut rolls into thin slices. Place in a bowl and pour the warmed milk over them. Let stand about 20 minutes.
Meanwhile, pluck the parsley leaves from the stems and finely chop. Peel the onion and finely chop. Cook in butter until soft, mix in the parsley, and allow the mixture to cool.
Add the onion and parsley mixture, bacon and cheese to the rolls, add eggs, season with salt and pepper and mix until a soft dough forms.
With wet hands, shape mixture into large dumplings. Cook in boiling salted water over medium heat about 15 minutes, or until done (do not boil).