BUNS FILLED WITH CHICKEN AND CHEESE

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
• DOUGH:
• 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. 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. 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. 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 baking sheets and let rise in warm place for 15 minutes.
4. 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.
5. Place, uncovered on greased baking sheets; let rise for 20 minutes. Bake at 375° for 20 minutes. Serve immediately.Yield: about 3 dozen.

Editor's Note: Rolls can be made ahead and frozen. Dip in butter and crumbs when ready to bake.