Peel the potatoes, dice half of them and slowly cook in salted water. The water should only just cover the potatoes. When the potatoes are soft, mash them to a pulp with the cooking water.
Rub the second half of the potatoes in a bowl with cold salt water (prevents tarnishing). Drain the water, but absorb the starch that has settled on the bottom and add to the hot mashed potatoes. Squeeze the raw potato mixture vigorously in a kitchen towel and mix well with the pulp. Season again to taste and add salt if necessary.
Cut the rolls into small cubes and brown them in melted butter.
Shape the potato mixture into dumplings with your hands and place a few breadcrumbs in the middle. Let simmer in simmering water for about thirty minutes.
The difference to the Thuringian dumplings is the higher proportion of raw potatoes and the different consistency.
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