Put the flour in a large bowl, mix with the pinch of salt.
Form a pit in the center. Crumble the yeast into the center of the pit. Add a little lukewarm milk (about 2-3 tablespoons of the ready warm milk) and stir with a small a small porridge. Put a clean tea towel on the bowl and put it in the oven, which is only lukewarm. The ideal temperature is about 30°C. Leave to rise for about 20 minutes. Add the sliced rolls, remaining lukewarm milk. Let it rise for about half an hour. Meanwhile, a large pot (I always take 3-4 wide pots!).
Because the dumplings will still be very large and one needs well a medium-sized pot) fill with water, bring to a boil and lightly salt. Shape the dough into about 3 large oblong dumplings and let rise on a board under the cloth for another 10 minutes, as needed.
Then add to boiling water and continue to simmer over medium heat until they rise (about 20 – 30 minutes). Turn them over from time to time so that they are cooked evenly on both sides.
Place the dumplings on a cutting board and carefully cut the dumplings into 3-5 cm thick slices with a double thread about 60 cm long (a knife would only crush the dumplings unnecessarily).
Recommended as a side dish, especially with sauerbraten.