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1
Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts.
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2
Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes.
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3
Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth.
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4
Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes).
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5
Place in a well-greased bowl, turning to grease top.
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6
Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk).
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7
Punch dough down; turn dough out onto a lightly floured surface.
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8
Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter.
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9
Combine brown sugar and cinnamon; sprinkle mixture over rectangle.
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10
Sprinkle with blueberries.
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11
Roll dough jellyroll fashion, starting at long side.
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12
Pinch seam to seal (do not seal ends).
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13
Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan.
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14
Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak.
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15
Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk).
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16
Bake at 350 degrees for 35 minutes.
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17
Combine powdered sugar and 2 tablespoons milk, stirring well.
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18
Drizzle over warm rolls.
