Do you remember this recipe?

I was just thinking about Easter dinner tomorrow & thought that one of my recipes, Debbies Dill Bread, would be perfect to go along-side a lovely dinner! Easy to make, quick & delicious.  The dill in this recipe is perfect to bring us into spring…the bread is buttery…yum! Some of you may already have it. so I apologize for repeating myself, but I just wanted to revisit it for this holiday! Of course, this bread is good any & all days of the year!!

This recipe is posted in Bread Dishes or here is a link right to my original post


Debbie’s Dill Bread

My friend Debbie Goldsman used to make this delicious Dill Bread occasionally. It is super easy and delicious. I thought it would be good at this time of year when many of us are having company around. It is quick to assemble and can sit on a counter for snacking or served as an accompaniment to a meal . My preference is a fish meal. I am not sure where the recipe originated from, but I give Debbie credit for it!
Debbie’s Dill Bread
2 pkg Pillsbury buttermilk buns ( i used the biscuits)
1/2 cup butter
1/2 tsp dill or more to taste
3 tsp dried parsley
1 tsp lemon juice
1/3 cup grated parmesan cheese
Preheat oven to 375F
Baking pan is a Bundt cake pan
1. Melt the butter
2. Add the dill, parsley, lemon juice and parmesan cheese to the melted butter and mix well
3. Open the tins of Pillsbury buns and dip each bun in the buttered mixture and stand on end in the bundt pan.
4. Bake at 375F for 15-20 minutes until nicely browned and cooked through
5. Cool in the pan then turn out into a serving plate