1. Boil half the potatoes in their skins, peel and press them while still warm.
2. Peel and grate the other half, squeeze the grated potato hard in a tea towel and let the squeezed liquid stand so the starch settles.
3. Pour off the liquid and add the settled starch to the raw and cooked potatoes along with the cornflour, egg yolk, salt and nutmeg; knead into a smooth dough.
4. Cut the bread roll into small cubes and fry them in the butter until crisp.
5. Shape the dough into 8 dumplings, press a few croutons into the centre of each and seal well.
6. Cook in gently simmering salted water - without boiling - for 20 minutes and serve with roasts and plenty of gravy.
Tip: Keep the water just simmering: at a rolling boil the dumplings easily fall apart.
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