Grandma’S Potato Dumplings

• 2 day-old hard rolls
• 1/2 cup water
• 2 teaspoons canola oil
• 1/2 cup leftover mashed potatoes
• 1 large egg, lightly beaten
• Dash ground nutmeg
• 1 to 2 tablespoons all-purpose flour
• 1/4 cup butter, cubed

1. Tear rolls into 1/2-in. pieces; place in a 15x10x1-in. baking pan. Drizzle with water and squeeze dry.
2. In a large skillet, heat oil over medium-high heat. Add torn rolls; cook and stir until lightly toasted, 1-2 minutes.
3. In a small bowl, combine potatoes, egg, nutmeg and bread. Add enough flour to achieve a shaping consistency. With floured hands, shape mixture into 3-in. balls.
4. Fill a Dutch oven two-thirds full with water; bring to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, until a toothpick inserted in center of dumplings comes out clean, 8-10 minutes. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat until golden brown, 4-6 minutes.
5. Serve warm dumplings with butter.

rolls, water, canola oil, leftover mashed potatoes, egg, ground nutmeg, flour, butter

Taken from www.tasteofhome.com/recipes/grandma-s-potato-dumplings/ (may not work)