Cut the roll into small cubes and toast it brown in the butter.
Peel the potatoes. Boil 1/3 of it in salted water. Finely grate the rest on a potato grater. To avoid the dumplings getting dark, you can add a few tablespoons of vinegar to the bowl before grating.
Put the grated potatoes in a linen bag (available from us on the market in Franconia) and squeeze out vigorously so that the potato batter is as dry as possible. Alternatively, you can use a juicer, but the dough should already be quite dry)
Then throw away the potato water, but keep the starch in it and add it to the grated potato dough.
Salt the potato mixture well and knead evenly.
Then scald the dough with boiling water (the water is best taken from the pot in which the dumplings are then to be cooked)
The more water that is used in the brewing process, the better the dumplings will be, but the more difficult it will be to make beautiful dumplings. About a large cup should be fine as a guide to start with.
First mix the brewed dough with a wooden spoon, then knead with your hands to form an even mass.
Then press the soft-boiled potatoes through the potato press and mix into the dough (AUA: hot, but you have to go through it)
Shape the well-mixed dough into dumplings with moistened hands. If the dough is right, you can`t just roll it, you always have to throw the dough back and forth between your two hands. If you can roll the dough between your hands, it is way too firm.
Hold the lump in one hand and open it in the middle with 2-3 fingers of the other hand. Pour half a tablespoon of roasted bun cubes in there. Close the dumpling again, shape it into a round shape again and then put it in hot salt water. The dumplings should boil briefly and then only steep for 20 minutes.
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