Poppy Seed Rolls Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Feb. 6, 2003
wonderfull! except, i substituted nus for raisins.
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Reviewed: Oct. 6, 2004
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.
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Reviewed: Feb. 26, 2006
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.
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Photo by KEG18

Cooking Level: Expert

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Reviewed: Dec. 9, 2010
This recipe is similar to our poppy seed buns. We use white poppy in our filling. It is fabulous!
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Cooking Level: Intermediate

Home Town: Stockholm, Saskatchewan, Canada

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