Ingredients:
1/4 cup milk
1/4 cup sugar
1/2 teaspoon salt
3 tablespoons butter or 3 tablespoons margarine
1/4 ounce dry yeast
1/4 cup warm water ( 105-115 degrees)
2 1/4 cups all-purpose flour, divided
1 eggs
2 tablespoons butter (softened) or 2 tablespoons margarine ( softened)
1/4 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/2 cup blueberries ( fresh or frozen)
1 tablespoon butter or 1 tablespoon margarine, melted
1 cup powdered sugar, sifted
2 tablespoons milk
Directions:
Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
Place in a well-greased bowl, turning to grease top.
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
Punch dough down; turn dough out onto a lightly floured surface.
Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
Sprinkle with blueberries.
Roll dough jellyroll fashion, starting at long side.
Pinch seam to seal (do not seal ends).
Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
Bake at 350 degrees for 35 minutes.
Combine powdered sugar and 2 tablespoons milk, stirring well.
Drizzle over warm rolls.
Servings: Serve
Time preparation: 45 min.
Time total: 80 min.