1 pkg. Pillsbury Hot Roll Mix
3/4 c. very warm water (105-115 degrees)
1/2 tsp. salt
2 eggs
1/3 c. butter, melted
Dill weed (opt.)

Using solid shortening (not oil) generously grease 12-cup fluted tube pan. In large bowl dissolve yeast from hot roll mix in warm water; stir in salt and eggs. Add flour mixture; blend well. Cover. Let rise in warm place until light and doubled in size, 30 to 45 minutes.

On well floured surface, toss dough lightly until no longer sticky; roll dough into 15"x15" rectangle. Using pastry wheel or sharp knife, cut dough into three strips lengthwise and four strips crosswise to make 12 rectangles. Cut each rectangle in half diagonally to make 24 triangles. Dip each piece in melted butter and layer in prepared pan, overlapping pieces. Sprinkle each layer with dill weed. Cover and let rise in warm place until light and doubled in size, 30 to 45 minutes.

Heat oven to 400 degrees. Bake bread 20 to 25 minutes or until golden brown. Cool upright in pan 2 minutes; turn onto serving plate. Serve warm. 1 (10") pull apart ring.

High Altitude: Above 3500 Feet: No change.