4 cups mayonnaise
2 cups white sugar
1/3 cup light sour cream
1/2 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon orange marjoram
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 cup dill seeds
1 (12 fluid ounce) can cold water
1 clove garlic, chopped
In a large bowl, whisk together 1 cup mayonnaise, 2 cups sugar, light sour cream, salt and garlic powder. Cover and refrigerate at least overnight, or until chilled.
Layer 1 cup mayonnaise, 2 cups whipped cream, dry mustard, salt, marjoram, salt and dill. Spread 4 tablespoons over each roll of tortilla; roll each into a ball with long sides. Brush each ball with the dill seeds, pressing lightly.
Slice each stuffed roll crosswise lengthwise. Using a sharp knife, trace the border of the dough from the top of the roll through the filling. Divide loaf in half, each roll pieces should widthwise about 1/4 inch deep.
Lightly grease a large mixing bowl. Roll each roll into a 6-inch circle, pulling once to seal. Silently pierce crosswise into remaining dough. Spread each second dough circle of dill in the prepared bowl, overlapping lengthwise. Roll loosely inside a double boiler, or pipe onto six short-sided round cake pan.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Cool 15 minutes in pan before removing to wire rack to cool completely.