Directions

• Tear rolls into 1/2-in. pieces; place in a 15-in. x 10-in. x 1-in.
• baking pan. Drizzle with water and squeeze dry.
• In a large skillet, heat oil over medium-high. Add bread; cook and
• stir for 1-2 minutes or until lightly toasted.
• In a small bowl, combine the potatoes, egg, nutmeg and bread. Add
• enough flour to achieve desired consistency to shape into balls.
• With floured hands, shape mixture into 3-in. balls.
• Fill a Dutch oven two-thirds full with water; bring to a boil.
• Carefully add dumplings. Reduce heat; simmer, uncovered, for 8-10
• minutes or until a toothpick inserted into a dumpling comes out
• clean. Meanwhile, in a heavy saucepan, heat butter over medium heat
• until golden brown. Serve dumplings warm with butter. Yield: 4
• servings.