Chicken Rolls

15 ingredients
7 steps

Ingredients

  • 2 cups chopped celery
  • 1 large onion, chopped
  • 2 cups butter, cubed
  • 10 cups chopped cooked chicken
  • 1 pound fresh mushrooms, sliced
  • 4 packages (8 ounces each) cream cheese, softened
  • Salt and pepper to taste
  • 4 packages (1/4 ounce each) active dry yeast
  • 2 cups warm milk (110° to 115°)
  • 6 eggs
  • 3/4 cup sugar
  • 1 tablespoon salt
  • 9 to 9-1/2 cups all-purpose flour
  • Melted butter
  • Dry bread crumbs

Directions

  1. 1
    In a Dutch oven, saute celery and onion in butter until vegetables are tender. Add the chicken, mushrooms, cream cheese, salt and pepper. Cool for 5 minutes; cover and refrigerate.
  2. 2
    In a large bowl, dissolve yeast in warm milk. Add eggs, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
  3. 3
    Roll out on a floured surface to 1/4-in. thickness; cut into 4-in. circles. Reroll scraps and cut more circles. Roll circles to a 6-1/2-in. diameter. Place on greased
  4. 4
    and let rise in warm place for 15 minutes.
  5. 5
    Place about 1/3 cup chicken mixture in the center of each circle. Fold up edges to center; pinch tightly to seal. Dip in butter; roll in crumbs.
  6. 6
    Place, uncovered on greased
  7. 7
    ; let rise for 20 minutes. Bake at 375° for 20 minutes. Serve immediately.

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