Cut the rolls into approx. 1-1.5 cm cubes and place in a bowl. Put on the milk, add the granulated broth, nutmeg, salt, pepper and the egg, whisk well and let it warm up. The milk must not boil! Pour over the rolls and add the parsley. Cut the onion into small cubes, sweat in about one tablespoon of butter until translucent and add to it. Now mix gently, preferably with a wooden spoon, until you get a cohesive mixture. Do not knead, at most you will produce mush and the dumplings will not be so nice and loose. If you like it particularly hearty, you can sweat some bacon with the onions and add it. Let it steep for half an hour and then season again with nutmeg, salt and pepper.
Shape the dough into a roll (approx. 7 cm in diameter), wrap in greased aluminum foil, this prevents the dumplings from falling apart in the water, and twist the ends of the foil like a candy wrapper.
Bring the water to the boil, add the dumpling roll and simmer over a low heat for about 20 minutes. The aluminum foil will turn a little black on the outside in the pot. That is normal and remains outside. The dumplings are not affected.
When the dumplings are ready, unwrap and cut into slices.
P.S. If dumplings are left over, they also taste very good the next day, simply fried in butter in a pan. Another tip: The dumpling mass can also be taken out of the oven as a filling for a crispy roast chicken. Pour into the chicken`s belly cavity before roasting, and when the chicken is done, the dumpling is done too.
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