Cut the rolls into very thin slices (bread machine). Mix with salt, pepper and nutmeg in a bowl. Warm up the milk and pour over it. Weigh down with a large plate and let steep for at least 30 minutes.
In the meantime, leave out the bacon cubes in a small pan and steam the onion cubes until translucent. Let cool a little and mix with the eggs into the batter. Melt the butter in a pan and knead into the dough together with the parsley. Form dumplings that are not too large with moistened hands.
Bring a large pot of salted water to the boil and let the dumplings steep for about 20 minutes in the gently simmering water. The same dough can be made into an elongated roll, wrapped in a cloth as a napkin dumpling and cooked in salted water for about 1 hour. Can be frozen well and later, sliced, sautéed in butter. A fine side dish with mushroom dishes or game.