1/4 cup milk
1/4 cup sugar
1/2 teaspoon salt
3 tablespoon butter or margarine
1 Pkg. dry yeast
1/4 c warm water (105-115 degrees)
2 1/4 cup flour—divided
2 tablespoon butter or margarine, softened
1/4 cup brown sugar—firmly packed
1/2 teaspoon cinnamon
1/2 cup blueberries—fresh or frozen
1 tablespoon butter or margarine—melted
1 cup powdered sugar—sifted
2 tablespoon milk
Combine 1/4-cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts and pour into the bowl of an electric mixer. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes and then add to the milk mixture. Stir the following into the milk mixture, 1-1/2 cups flour, and egg. Beat at medium speed with 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. Makes 12.