Dill weed, if desired
3 to 3 1/2 c. Pillsbury's Best All Purpose or Unbleached Flour
2 tbsp. sugar
1 tsp. salt
1 pkg. active dry yeast
1 c. very warm water (120 to 130 degrees F.)
2 tbsp. butter, softened
1 egg
1/3 c. butter

Grease (not oil) 12 cup fluted tube pan. Sprinkle with 1/2 teaspoon dill weed.

In large bowl, blend 1 1/2 cups flour, sugar, salt, yeast, water, butter and egg at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour.

Knead dough on floured surface until smooth, about 1 minute. Press or roll dough to 15x12 inch rectangle. Using pastry wheel or sharp knife, cut dough into diamond-shaped pieces by cutting into 1 1/2 to 2 inch strips diagonally across dough.

In shallow pan, melt 1/3 cup butter. Dip each piece in melted butter and layer prepared pan, overlapping pieces. Sprinkle each layer with about 1/2 teaspoon dill weed. Cover; let rise in warm place until light and doubled in size, 45 to 60 minutes. Heat oven to 400 degrees F. Bake 20 to 25 minutes or until deep golden brown. Cool 2 minutes; invert onto serving plate. Serve warm.