drain one (8oz) can of crushed pineapple,reserving 1/3 cup juice. |
set pineapple aside |
combine:1 cup all-purpose flour and 1 package dry yeast |
heat:reserved juice,and1/3 cup milk,3 tablespoons brown sugar,3 tablespoons cooking oil,and1/4 teaspoon salt--just until warm |
add to flour mixture,beat at low speed of mixer about 30 seconds |
beat at high for about 3 minutes |
stir in pineapple |
using 2 to 2 1/4 cups of whole wheat flour,add as much as you can stir in. |
turn out onto floured surface |
knead in enough remaining flour to make a stiff dough |
place in a greased bowl |
cover |
let rise in warm place until double,about 1 hour. |
punch down |
let rise 10 more minutes |
divide dough into thirds |
shape each third into 15 balls |
place three balls in greased muffin cups |
let rise till nearly double ,about 20 minutes |
bake at 375 degrees for 15 minutes |
meanwhile |
combine 1/4 cup honey |
1/4 cup melted butter |
turn the rolls out and brush with the honey mixture. |
