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1
Special equipment: an instant-read thermometer
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2
Bring the milk just to a boil over medium heat in a small pot.
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3
Remove from the heat and add the butter to melt.
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4
Transfer the mixture to a bowl and let cool to between 105 to 110 degrees F. Add the egg and stir to combine.
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5
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, yeast, salt and 3 tablespoons of the granulated sugar.
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6
Add the milk mixture and mix until just combined.
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7
Switch to the dough hook and knead the dough on low speed until it is smooth and elastic, about 6 minutes.
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8
(You could also do all of this by hand.)
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9
Form the dough into a ball and transfer it to a buttered bowl.
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10
Cover with plastic wrap and set aside to double, about 1 hour.
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11
Butter a 12-cup nonstick muffin tin (the cups and the top) really well.
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12
On a very lightly floured surface, roll the dough out to about a 12-by-15-inch rectangle.
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13
Toss the blueberries with the cornstarch.
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14
Sprinkle the dough with the remaining 1/4 cup granulated sugar, then sprinkle with the blueberry mixture.
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15
Roll the dough up into a tight coil, then cut into 12 equal pieces.
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16
Set a piece of dough cut-side up into each cup in the muffin tin.
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17
Cover with plastic wrap and transfer to the fridge overnight.
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18
About 3 hours before you want to eat, take the buns out of the refrigerator.
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19
Let stand until doubled in size, 2 to 2 1/2 hours.
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20
Preheat the oven to 350 degrees F.
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21
Bake the buns until golden brown and set, 20 to 24 minutes.
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22
Transfer the muffin tin to a rack to cool for about 10 minutes, then use a small offset spatula to loosen and lift the buns out of the tin.
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23
Serve warm sprinkled with confectioners' sugar.
