Blueberry Rolls

1½ cups canned milk
¼ cup margarine
2 cups flour + 2 more cups flour
1 tbsp. yeast
1 egg
4 tbsp. melted butter
1/2 cups sugar
1 tsp. lemon zest
2 tsp. cinnamon
2 cups blueberries

Heat milk with margarine.

In mixing bowl place flour and yeast. Add warm milk mixture and egg. Beat 3 minutes. Add the 2nd 2 cups flour; beat until it leaves sides of bowl.

Let rise 1½ hours or until double in size. Punch down, let rest 10 minutes.

Divide dough in half. Roll each half 14 x 8 inches in size. Brush each piece with 2 tablespoons melted butter per piece (4 tablespoons total). Combine ½ cup sugar, 1 teaspoon grated lemon rind, 2 teaspoons cinnamon.

Put half on each roll. Top with 2 cups blueberries, 1 cup on each roll. Roll up as with jellyroll. Cut each roll into a dozen pieces and put in greased 9 x 13 inch pan. Let rise for 1 hour.

Bake 375° for 15 minutes. Frost with powdered sugar frosting.