Bavarian home cook Brigitte Drexler's soul-satisfying bread dumplings are great for sopping up the rich pork gravy from braised meats or roasts.
Heat oven to 325°. Spread sliced rolls onto 2 baking sheets, and bake until slightly dry, about 12 minutes; transfer to a large bowl, and set aside.Heat oil in a 4-qt. saucepan over medium-high heat. Add onion, and cook, stirring occasionally, until golden brown, about 10 minutes; transfer to the bowl with the bread, and set aside. Add milk to the saucepan; bring to a boil over high heat, and pour over bread.
Add parsley, flour, nutmeg, and eggs; season with salt and pepper, and using your hands, mix until evenly combined.Bring an 8-qt. saucepan of salted water to a boil over high heat. Moisten hands with cold water, and form bread mixture into 2" balls ; set aside. Working in batches, add balls to boiling water, and cook until firm, about 15 minutes.
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