Shirley's Recipes

Source: The Oregonian FOODday/2 March 1983\\

Source: The Oregonian/FOODday/2 March 1983\\

Name: Onion-Dill Ring\\
Key Ingredient: frozen bread dough\\
Preparation: bake\\
Cuisine: American\\
Source: The Oregonian/Foodday/3-2-83\\
Food Group: grain\\
Meals: dinner\\
Courses: side\\
Temperature: hot\\
Effort: easy\\
Prep. Time: :15\\
Elapsed Time: 10:35\\
Servings: 6

1 1-pound loaf frozen bread dough\\
3 tablespoons melted butter\\
1 to 2 tablespoons minced onion\\
2 teaspoons dill weed

Allow frozen dough to thaw to room temperature according to directions on the package. Cut loaf into 24 equal pieces.\\
In buttered ring mold (glass or metal) place 12 pieces of dough in one layer. Brush with 1/2 the butter. Sprinkle with 1 teaspoon dill weed and 1/2 to 1 tablespoon onion. Place remaining dough pieces on top to form a second layer. Brush with remaining butter and sprinkle with remaining dill and onion. Let rise until doubled in size. Bake in a 350F. oven for 20 to 25 minutes, or until golden brown.\\
Remove from pan immediately to cool.