Authentic Czech Bread Dumplings (Houskové Knedlíky)

In a small bowl, combine the dried yeast with a pinch of sugar and 2 tablespoons of lukewarm milk. Sprinkle a handful of flour over the top, then pour in the remaining milk. Let the mixture stand for about 5–10 minutes until it becomes frothy and activated.

Prepare the bread component by cutting the day-old rolls into 1cm thick slices, then cutting them crosswise into small, uniform cubes.

In the bowl of a stand mixer, sift the remaining plain flour and a pinch of salt. Whisk the egg yolk into the activated yeast mixture along with 200ml of lukewarm water. Pour this liquid into the flour and use dough hooks to mix until you have a smooth, soft, and slightly sticky dough.

Place the bread cubes in a sieve and shake to remove loose crumbs. Add the cubes to the dough and work them in by hand to ensure they are evenly distributed. Lightly dust the dough with flour, cover with a clean tea towel, and leave to rise in a warm spot for about 1 hour, or until doubled in size. Fold the dough over itself a few times during the rising process to help it maintain its shape later.

Turn the risen dough onto a floured surface and divide it into four equal parts. Knead each piece into a smooth ball, then roll them out into logs approximately 5cm in diameter. Ensure the logs fit the length of your largest pot. Gently push the ends inward so the thickness is consistent throughout. Place the logs on a floured baking sheet, cover, and let rise for another 15–20 minutes, turning them once to prevent flat sides.