3 1/4 to 3 1/2 c. all-purpose flour
1 pkg. active dry yeast
1 1/3 c. evaporated milk
6 tbsp. butter
1/4 c. sugar
1 tsp. salt
1 egg
6 tbsp. butter, melted
1/2 c. sugar
2 tsp. cinnamon
2 c. frozen blueberries

In large mixer bowl, combine 1 1/2 cups of the all-purpose flour and the yeast. In saucepan, heat milk, the first 6 tablespoons butter, the 1/4 cup sugar and the salt just until warm (115 to 120 degrees), stirring constantly until butter almost melts. Add to dry mixture in mixer bowl; add egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in enough of the remaining flour to make a moderately stiff dough. Place in greased bowl, turning once to coat surface. Cover; let rise until double, about 1 1/2 hours. Punch dough down; divide in half. Cover; let rest 10 minutes. On floured surface, roll each half to a 14 x 8 inch rectangle. Brush dough with the melted butter.

Combine the 1/2 cup sugar, the cinnamon; sprinkle atop dough. Top with thawed blueberries; press berries lightly into dough. Roll up jelly-roll fashion, starting with long side; seal edge. Cut each roll into 12 slices. Place in 2 greased 9-inch round pans. Cover and let rise until double, about 30 minutes. Bake in 375 degree oven for 20 to 25 minutes. While rolls are still warm from the oven, top with a thin powdered sugar glaze. Makes 24 blueberry rolls.