In a large bowl, whisk together 1½ cups of the flour with the sugar, dill weed, salt, and yeast.

In a small saucepan, heat the milk and butter until warm (120° to 130°).

Add the warm milk mixture and the egg to the flour mixture and blend until moistened; beat for 3 minutes on medium speed.

Stir in additional flour to make a stiff batter.

Cover the bowl with a towel and let the batter rise until double, about 45 to 60 minutes.

Grease 18 muffin cups.

Stir down the batter and then spoon it into the prepared muffin cups about ⅔ full.

Cover with a towel and let rise until double, about 35 to 45 minutes.

Bake in a preheated 400° oven for 15 to 20 minutes or until done.

Remove from the pans to cool on a wire rack.