Place the bread mix and the dried yeast in a mixing bowl and mix well.
Add the softened butter, the sugar, and the eggs and slowly pour in the lukewarm milk.
Knead the dough thoroughly with a kneading machine for about 5 minutes.
Grease a cake mould well and coat with some bread mix.
Also coat your hands with bread mix and form equal-sized balls of dough of about 100 gr. (4 oz.) each.
Spread the balls of dough with melted butter and place on the cake mould.
It is important to then cover the cake mould with a damp cloth so that enough moisture is available.
Place them in the oven at about 40º C. (100º F.) and let them rise until they have approximately doubled in size (about 15-20 minutes).
Remove from the oven, preheat it to 185º C. (350° F. / Gas Mark 4), and then bake the dumplings for about 35 minutes.
In order for the yeast dough to receive sufficient moisture during the baking process, pour a cup of water into a baking tray and place that on the bottom of the oven. Let cold out and than cover them.