Cut the white bread into small cubes and toast on a baking tray in a heated oven at 170 °C without fat until golden brown.
Mix the flour with salt, sugar and nutmeg (freshly grated), put it in a large enough bowl and crumble the yeast into it. Add the milk, egg and egg yolk, stirring to make a smooth dough. Mix in the bread and let the dough rise for half an hour in a warm place with the lid closed.
In an oblong, shallow saucepan, bring enough salted water to the boil. Dampen 3 cloth napkins or tea towels a little bit, lay them out and brush them with butter. Shape the dough into 3 rolls about 15 to 30 cm long with a diameter of about 4 to 5 cm. Wrap them not too tightly in the napkins and tie them with spaghetti along the length of the roll at intervals of 3 to 4. Cook in boiling salted water for about half an hour, turning occasionally.
Lift out the dumpling rolls and drain well. Roll out of the napkins and cut into slices with a thread.
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