My husband found this recipe on here and he makes it all the time. We love it served over egg noodles.Thanks for posting it.

Reviewed On: Jun. 1, 2007

We are from the Saar area of Germany so the recipe is the same. The difference is the manner of cooking we bake them in a roasting pan with a bit of water to get those dark drippings on the bottom ( the almost burnt part). Remove the rolls set roasting pan on stove add your water and get a really high heat to boil. In a seperate container using a blender take cold water and some flour & blend it as you boil and lift the dark drippings add the flour mix. You get a nice dark gravy from this.

Reviewed On: Oct. 15, 2006

More of a mock dish.The rolls spoken of can be bought at a french bakery or sometimes the supermarket( softer).Store them in a brown bag to harden them up.

Reviewed On: Oct. 10, 2006