Old-World Pork Roast
 

Directions:
   Combine the salt, garlic powder and pepper; rub over roast.  Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-½ to 1-¾ hours or until a meat thermometer reads 160°.
   Meanwhile, combine the rolls and milk in a large bowl.  Cover and refrigerate for 1 hour.  Add 1 cup flour and eggs; mix well.  Shape into 2-in. balls.  In a soup kettle or Dutch oven, bring 3 qts. of water to a boil.  Add dumplings.  Boil uncovered, for 15-20 minutes or until a thermometer inserted into a dumpling reads 160°. Remove to a serving dish with a slotted spoon; keep warm.
   Remove roast to a serving platter; keep warm.  Strain pan drippings.  Add enough broth to drippings to measure 1-¾ cups.  Pour into a small saucepan.  Place remaining flour in a bowl; stir in cold water until smooth.  Stir into broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Serve with roast and dumplings. Yield: 8-10 servings (16 dumplings)