Put the flour in a large bowl, mix with a pinch of salt. Form a pit in the middle. Crumble the yeast in the center of the pit. Add a little lukewarm milk (approx. 2-3 tablespoons of the warm milk available) and stir in a little porridge. Put a clean tea towel on the bowl and place in the lukewarm oven. Approx. 30 ° C is ideal. Let rise for about 20 minutes. Add the sliced rolls and the rest of the lukewarm milk. Let it rise for about half an hour.
Meanwhile, fill a large pot (I always use 3-4 wide pots, because the dumplings are still very large and one needs a medium-sized pot) with water, bring to the boil and lightly salt.
Shape the dough into approx. 3 large, elongated dumplings and leave to rise for another 10 minutes on a board under the cloth, if necessary. Then add to the boiling water and simmer over medium heat until they rise (approx. 20 - 30 minutes).
You may need to turn around from time to time so that they are finished evenly from both sides.
Place the dumplings on a cutting board and carefully cut the dumplings into 3-5 cm thick slices with a double thread approx. 60 cm long (a knife would only crush the dumplings unnecessarily).
Particularly recommended as a side dish with sauerbraten.
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