1. In a small bowl, whisk egg yolks and then, adding milk, lightly beat together.
2. In a large mixing bowl, combine flour and salt.
- Add egg mixture into flour and salt, blending well.
3. Work dough by hand or with a dough hook until dough no longer sticks to the bowl.
- Cover; allow to sit for 1 hour.
4. Uncover and work bread cubes into dough until well integrated.
5. Flour hands to shape dough into 3 or 4 long, slim rolls, about elbow-to-wrist length (8 inches long) by palm width (2.5 inches wide).
6. In a stockpot large enough to accommodate rolled dough, quickly bring 6 quarts of water to a boil over high heat.
- Add 6 tablespoons of salt after the full boil; reduce heat to medium.
- With metal spatulas or large slotted spoons (skimmers), carefully lower rolls into water, making sure that they are stable and do not stick to the bottom.
- Cover and cover for 10 to 15 minutes; then carefully turn sides of each roll, cover, and cook for 10 to 15 more minutes.
7. Carefully remove rolls, one by one, with a spatula, skimmer or plate and set on flat surface.
- Test for doneness with toothpick or a small cut across the center.
- Cut each roll widthwise into 3/4-inch slices.
- Note: Traditionally a thread is used to avoid the crushing which occurs with knife slicings.
8. Warm serving platter in microwave or oven and arrange slices for serving.
Makes 6 to 8 servings.
- Leftover bread dumplings may be browned in butter, lard, or oil and sprinkled with cinnamon sugar.
- Or they may be reheated by steaming.