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.	(¼ oz. each) active dry yeast
2	cups	warm milk (110° to 115°)
6		eggs
¾	cup	sugar
1	tbsp.	salt
9 to 9½	cups	all-purpose flour
melted butter or margarine
dry bread crumbs

Sauté 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 ¼-inch thickness; cut into 4-inch circles.  Reroll scraps and cut more circles.  Roll circles to a 6½-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