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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 36 |
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These rolls take some time to prepare, but it's worth it! Everyone enjoys the savory filling wrapped inside a soft, delicious dough.Susan Carter, American Fork, Utah 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 king arthur unbleached 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.
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