Overnight Blueberry Buns - milk

Method

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