Peel the potatoes, cut half of them into slices. Add enough salted water to just cover them. Cook until soft, then mash to a pulp and keep warm. Grate the other half of the potatoes raw in salted water (so that the grated potatoes remain white). Strain through a sieve and squeeze. Carefully pour off the water, add the settled cornstarch to the grated potatoes, add the warm mashed potatoes and make a dough.
Cut the rolls into cubes and fry them in hot butter. Form dumplings, press the roasted breadcrumbs into the center and let the dumplings steep in salted water with the lid closed for half an hour.
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