Prepare dough from the hot roll mix according to package directions, adding dillweed to the dry ingredients.
Let rise in warm place till double (30 to 45 minutes).
On well floured surface, roll dough to an 18 inch circle.
Gently fit it into a 61/2 cup ring mold, allowing the dough to cover center and hang over edges.
Lightly stir together the salmon, bread crumbs, eggs, lemon juice, 1 teaspoon salt, and dash pepper till combined.
Spoon salmon filling into mold.
Bring dough from sides over top of filling, seal dough at rim of center hole.
Cut an X in the dough covering the hole; fold the 4 triangles back over top of ring, sealing to outer edges.
Let rise till almost double (30 to 45 minutes).
Bake at 325° for 45 to 50 minutes.
Cover with foil last 20 minutes.
Cool 10 minutes; turn out on platter.