Publisher Photo
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min.

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

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.
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.
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.
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.
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.
Originally published as Chicken Rolls in Taste of Home June/July 1998, p54

Nutritional Facts

1 each: 342 calories, 17g fat (9g saturated fat), 106mg cholesterol, 376mg sodium, 30g carbohydrate (6g sugars, 1g fiber), 17g protein.

  • 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
  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.
Originally published as Chicken Rolls in Taste of Home June/July 1998, p54

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MY REVIEW
craftygrandma1951 User ID: 5439115 22130
Reviewed Apr. 5, 2011

"I make this every month for my family and they LOVE it!! I have made it into a ring on busy days. I have added chopped broccoli to the chicken mixture as we like broccoli and I wanted a bit more color!! Absolutely a fabulous recipe a real keeper!"

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