Overnight Blueberry Buns

1. 1

   Bring the milk to boil over medium heat.

2. 2

   Remove from heat once boiling and add the butter to melt, then transfer to a bowl and let cool.

3. 3

   Add the egg and stir to combine.

4. 4

   In another bowl, combine flour, yeast, salt, and 3 tablespoons of the sugar.

5. 5

   Add the milk mixture and mix until just combined.

6. 6

   Then knead the dough, and form into a ball and cover with plastic wrap to sit for an hour or until it doubles.

7. 7

   On a lightly floured surface, toll the dough out to a 12 by 15 inch rectangle.

8. 8

   Sprinkle the dough with the remaining sugar and sprinkle with the blueberries and cornstarch.

9. 9

   Roll into a right coil, then cut into 12 equal pieces and put each in a cup from a muffin tin.

10. 10

    Cover with plastic wrap and transfer to the fridge overnight.

11. 11

    About 3 hours before eating, take the tin out of the refrigerator.

12. 12

    Let stand until doubled in size (2-2.5 hours), and preheat the oven to 350F.

13. 13

    Bake for 20-24 minutes, and then serve warm sprinkled with powdered sugar.

* Per serving · 4 servings · Values may vary.

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