1 cup warm water (105F to 115F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups unbleached flour
additional melted butter (optional)

1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

2. Stir in butter, sugar, eggs, and salt. Beat in flour, 1 cup at a time, until dough is to stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

3. Grease a 13 X 9-inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volumed, about 1 hour.

3. Preheat oven to 375F. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter, if desired, break rolls apart to serve.

1 can (10 3/4 oz) condensed chicken broth
1 1/3 cups water divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and dices (about 1 1/2 cups
2 tablespoons olive oil
2 cups quartered medium mushrooms
1 medium onion coarsely chopped 1 cup frozen peas
1/3 cup all purpose flour
1 refrigerated unbaked pie crust (for 9 inch pie)
2 1/2 cups chopped chicken

1. Combine broth, 1 cup water, carrots and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 minutes.

2. Preheat oven to 425 F. Heat oil in a large skillet over medium heat. Add mushrooms and onion; saute until softened, about 5 minuted. Stir in broth mixture and peas. Whisk remaining1/4 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to medium-high; bring to a boil.

3. Spread out pie crust on flour surface. Measure and roll, if necessary, to fit 1 inch larger that top of a 2 quart shallow baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a scalloped round fro the center with a cookie cutter.

4. Bake until fillingis bubbly and crust is browned, about 20 minutes.