|Sweet roll dough||1⁄3|
|Blueberry preserves||1⁄3 Cup (5.33 tbs)|
|Butter/Margarine||1 Tablespoon, melted|
|Confectioner' s sugar||1 Cup (16 tbs)|
Lightly grease 8 muffin-pan cups.
Divide dough evenly into 8 pieces.
On lightly floured surface, roll each piece of dough into a 3- 1/2-inch round.
In center of each round, place a heaping tea- spoonful of blueberry preserves.
(See diagram.) ' Moisten edge with water; bring sides together over filling; pinch with fingers to seal.
Place in prepared muffin cups, pinched side down.
Brush with butter; then sprinkle with Streu- sel Topping.
Let rise in warm place (85F), free from drafts, until double in bulk—30 to 40 minutes.
Mean- while, preheat oven to 350F.
Bake 15 minutes, or until golden-brown.
Remove to wire rack; let cool slightly.
Sprinkle with confectioners' sugar.
Serve while still warm.