Overnight Blueberry Buns

• 2/3 cup Milk
• 6 tbsp Butter
• 1 Egg
• 2 1/4 cup Flour
• 1 1/2 tsp Dry yeast
• 1/2 tsp Salt
• 7 tbsp Granulated sugar
• 1 1/2 cup Frozen blueberries
• 1 tsp Cornstarch

1. Bring the milk to boil over medium heat.
2. Remove from heat once boiling and add the butter to melt, then transfer to a bowl and let cool.
3. Add the egg and stir to combine.
4. In another bowl, combine flour, yeast, salt, and 3 tablespoons of the sugar.
5. Add the milk mixture and mix until just combined.
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. On a lightly floured surface, toll the dough out to a 12 by 15 inch rectangle.
8. Sprinkle the dough with the remaining sugar and sprinkle with the blueberries and cornstarch.
9. Roll into a right coil, then cut into 12 equal pieces and put each in a cup from a muffin tin.
10. Cover with plastic wrap and transfer to the fridge overnight.
11. About 3 hours before eating, take the tin out of the refrigerator.
12. Let stand until doubled in size (2-2.5 hours), and preheat the oven to 350F.
13. Bake for 20-24 minutes, and then serve warm sprinkled with powdered sugar.

milk, butter, egg, flour, yeast, salt, sugar, frozen blueberries, cornstarch

Taken from cookpad.com/us/recipes/473323-overnight-blueberry-buns (may not work)