Too light, sweet and moist - not a sturdy bread at all. Kind of like Wonder Bread (do they still make that?), which wasn't what I was looking for. It also rose higher than I would have liked even though I increased the salt to 1-1/2 teaspoons. In addition, even though I used two teaspoons of dried dill the flavor of it was faint. Had great hopes for this - all the right ingredients were there, but it proved to be disappointing. Were I to make this again I would reduce the sugar to 1-1/2 tsp. and continue to use the increased amount of salt at 1-1/2 tsp. I'd also increase the dillweed to a full tablespoon. But I doubt I'll try it again. Maybe this would be better baked in the oven.

I was using up a bunch of fresh dill, and used about 4 to 5 teaspoons. Also, I made 12 rolls, which were baked at 350 degrees for 25 minutes.

Thanks to the last review! I increased the amount of fresh dill to 4 tbls. (Usually need more when you are using fresh vs dried.) Came out great. Best on second day - dill flavor enhanced.

The bread came out perfectly moist, but I wasn't sure whether the dill should be fresh or dried. I tried fresh dill, but I can't taste it at all.