In a bowl, cream butter until fluffy and slowly add eggs.
Soak the bread rolls in a little lukewarm milk, squeeze well and stir into the butter drippings with the remaining ingredients.
Leave to rest in the refrigerator for 2-3 hours.
Form small dumplings from the mixture with wet hands.
Boil enough salted water in a pot and put in dumplings. Boil for about 5 minutes until lightly simmering, remove from heat and let stand for a few more minutes.
Lift out and serve the dumplings in hot soup.
Preparation Tip:
The Bröselknöderl taste particularly fine as an ingredient in bound soups.