1 doze day old hard rolls
1 lg. potato
1/4 - 1/2 c. flour
2 tsp. salt

Cut into 1/2" cubes and place in large pan. Grate potato and spread fairly evenly over hard roll cubes. Sprinkle flour and salt over mixture of rolls and potatoes. Toss mixture with your hands squeezing the mixture. Sprinkle water lightly over the mixture as you squeeze the mixture into a workable consistency. Wet your hands and make the "dough" into baseball size dumplings. Squeeze them very hard. Boil in salted water approximately 30 minutes. These are best served with gravy.