Prep Time 60m
Cook Time 30m
Ready Time 90m
Yield 12 servings

  • 1 (16 oz.) package Pillsbury™ Hot Roll Mix
  • 2 to 3 teaspoons dried dill weed
  • 1 cup hot water, 120° to 130°F
  • 2 tablespoons Crisco® 100% Extra Virgin Olive Oil
  • 1 large egg
  • Pillsbury BEST™ All Purpose Flour, as needed to handle dough
  • Crisco® Olive Oil No-Stick Cooking Spray
  • 1/4 cup butter, melted
  • 2 tablespoons grated Parmesan cheese
Preparation Directions
  • Step 1Combine flour and yeast packets from hot roll mix and dill in large bowl. Stir in hot water, olive oil and egg until dough pulls away from sides of bowl. Knead on lightly floured surface 5 minutes until smooth, adding more flour as needed. Cover with large bowl; let rest 5 minutes.
  • Step 2Heat oven to 350°F. Coat 12-cup fluted tube pan with no-stick cooking spray. Divide dough into 24 pieces. Shape each piece into a ball. Dip 12 balls in butter and place in prepared pan. Sprinkle with 1 tbsp. Parmesan cheese. Repeat with remaining 12 balls of dough and cheese. Pour any remaining butter over dough. Cover and let rise in warm place (80° to 85°F) 20 to 30 minutes or until doubled in size.
  • Step 3Uncover dough. Bake 30 to 35 minutes or until golden brown. Cool 2 minutes. Remove from pan. Cool on wire rack.
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