Recipe by Katherine Foster
"A sweet roll with a creamy poppy seed filling."
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1 (.25 ounce) package
active dry yeast
1 3/4 cups
finely chopped walnuts
1 1/2 cups
i used my bread maker to make the dough, and used a can of poppy seed filling, to which i added some walnuts, orange peel, and some cream. i agree, the filling ingredients look wrong - i think the best bet would be to add cream until you get a good spreading consistency (which is what i did with the canned filling) but i'm afraid not enough people read the comments before making the recipe. i think the 16 hours 40 minutes might include time for the dough to rise - i read another recipe, and they recommended letting the dough rise in the refrigerator overnight, which could explain the long time.
The dough is wonderful. The filling, I am sure has the wrong measurments. 2 cups of cream is way to much. Its too watery. Also it says it takes 16 hours and 40 minutes to make? what?? I think there are some typing errors, in this recipe.
wonderfull! except, i substituted nus for raisins.
This recipe is similar to our poppy seed buns. We use white poppy in our filling. It is fabulous!
* Percent Daily Values are based on a 2,000 calorie diet.
Poppy Seed Rolls
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 194
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