Chicken Rolls

2 cups chopped celery
1 large onion, chopped
2 cups butter or margarine
10 cups chopped cooked chicken
1 pound fresh mushrooms, sliced
4 pkg. (8 oz. each) cream cheese, softened
salt and pepper to taste
DOUGH:
4 pkg. (� oz. each) active dry yeast
2 cups warm milk (110� to 115�)
6 eggs
� cup sugar
1 tbsp. salt
9 to 9� cups all-purpose flour
melted butter or margarine
dry bread crumbs

Saut� celery and onion in butter until tender. Add the chicken, mushrooms, cream cheese, salt and pepper; mix well. Refrigerate. In a mixing bowl, dissolve yeast in milk. Add eggs, sugar, salt and 1 cup flour; beat until smooth. Add enough remaining flour to form a firm dough. Roll out on a floured surface to �-inch thickness; cut into 4-inch circles. Reroll scraps and cut more circles. Roll circles to a 6�-inch diameter. Place on greased baking sheets and let rise in a warm place for 15 minutes.

Place about 1/3 cup chicken mixture in the center of each circle. Fold up edges to center; pinch tightly to seal in filling. Dip in butter; roll in crumbs. place on greased baking sheets (do not cover); let rise for 20 minutes. Bake at 375� for 10 minutes. Serve immediately.

Rolls can be made ahead and frozen. Dip in butter and crumbs when ready to bake.

Yield: about 3 dozen