- ¼ cup milk
- ¼ cup sugar
- ½ teaspoon salt
- 3 Tablespoons butter or margarine
- 1 package dry yeast
- ¼ cup warm water (105 to 115°F)
- 2¼ cup flour, divided
- 1 egg
- 2 Tablespoons butter or margarine, softened
- ¼ cup brown sugar, firmly packed
- ½ teaspoon cinnamon
- ½ cup blueberries (fresh or frozen)
- 1 Tablespoon butter or margarine, melted
- 1 cup powdered sugar, sifted
- 2 Tablespoons 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 to 115°F.
- Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes and then add to the milk mixture.
- Stir 1-1/2 cups flour and egg into the milk mixture. 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°F), 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°F for 35 minutes.
- Combine powdered sugar and 2 Tablespoons milk, stirring well. Drizzle over warm rolls. Makes 12.
INFESTATION: Cultivated blueberries, the type most commonly found in the supermarket, are generally insect-free. Still they should be placed in a strainer or colander and washed thoroughly under running water. Wild uncultivated blueberries, typically found in mountainous areas, require special inspection due to the prevalence of the ‘blueberry maggot’ (worm). Each berry should be individually inspected for holes or other indications of worms.
- Cultivated blueberries should be placed in a strainer or colander and washed thoroughly under running water.
- Wild blueberries must be carefully examined after washing. Spread them on a white cloth or a sheet of freezer paper and look for holes or other indications of worms.
- Frozen Blueberries: Frozen Blueberries and other frozen fruits may be eaten without any washing or inspection, with the exception of frozen raspberries, blackberries, and strawberries which tend to be heavily infested.