For 4 Persons you need:

  • 10 old rolls (from the day before)
  • 2 Eggs
  • some fresh parsley
  • A cup of lukewarm milk
  • 4 tbsp. semolina
  • A pinch of salt

- Cut the rolls into small slices and place them into a bowl.
- Shred the parsley and spread it over the cutted rolls.
- Pour the lukewarm milk over it and wait 5 minutes.
- Add the eggs
- And now add the semolina and the salt.

Now this looks quite dry, but you’ll see it will work…

Knead this a while with your hands. It will stick on your fingers, so it’s better you put down your rings before.
Form dumplings from this mixture like making a snowball and put them into boiling salted water. Keep the dumplings in the boiling water for 10-15 minutes. Then take them out of the water and serve them.

Tip:
If the Semmelknödel don’t hold together try it with a little more semolina
Kneading is easier when you have wet hands

Well suited to:

  • every meal with sauce which is not sweet
  • try Semmelknödel instead of noodles or rice

Regions:
The recipe above for Roll-dumplings is a classical Bavarian recipe, but Roll-dumplings are so popular, so you can eat them almost everywhere in Germany. There are recipes which use up to 5 eggs for 10 rolls, but if you want cook the original Bavarian way only use 2 eggs.

8 Responses to Roll dumplings (Semmelknödel)

  • Elly Seibold says:

    Whats Semolina

  • admin says:

    Hm, in German it’s called Gries.
    But I think this won’t help you.

  • Liz Rumble says:

    Semolina is a flour (very yellow) commonly used to make pasta. You can get it in most natural foods stores, and some grocery stores in the pasta section.

  • Tina Pijuan says:

    Try plain breadcrumbs instead of the semolina. Works just as well.
    For a little more flavor, fry some onions, diced very fine in butter until opaque, not brown. Add with the milk.

  • elizabeth robinson says:

    The last time I made knodels – they broke into lots of little pieces in the boiling water…..was missing semolina the problem? I don’t remember my mother buying that….what kind of USA rolls work well instead of broetchen……last time i was in munich I had lunch at the Spatenhaus of a knodel with the most wonderful pfererlinge sauce…..mushroom sauce – does anyone have a similar recipe. Thanks so much! Elizabeth

  • Bernadette says:

    Our recipe called for using flour instead of semolina. Also used nutmeg and thyme as well as small onion minced fine. I’ve found that I can use one large loaf of stale bread broken into small pieces and works very well. And, yes, more than two eggs isn’t necessary.
    These dumplings are simply awesome with Roast Pork!

  • Tammy Walker says:

    I have to make Semmel Knoedel for my Children on every Holiday;)
    I use french Bread what I buy 3 or 4 days before, cut into slices and let it dry( bread has to be really dry to get the right mix)! If I need a little more substance after I mix all together I use all purpose flour! And make sure you always wet hands you can form the knoedels so much better!

  • Betsy says:

    Instead of semolina, our family uses Cream of Wheat or Farina.

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