Halve the bread roll lengthways. Whisk the milk with the eggs, place the rolls in the egg milk and let them soak. Depending on how dry the rolls are, you might want to make another egg milk. The rolls have to be soaked up really nicely. Heat the butter in a pan and bake the knights in it until golden brown. The knights get rusty by sprinkling them with cinnamon sugar.
Side dish: Warm fruit from the glass in which the fruit juice has been thickened with a little starch. Peaches, pears and cherries are also very tasty.
The recipe is ideal for using excess rolls. If the rolls are even older, simply add more egg milk, then you can also use really dry rolls.
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