Pineapple Whole Wheat Rolls

1 cup all-purpose flour
1 package active dry yeast
1 (8-ounce) can crushed pineapple
1/3 cup milk
3 tablespoons brown sugar
3 tablespoons cooking oil
1/4 teaspoon salt
2 to 2-1/4 cups whole wheat flour
1/4 cup honey
1/4 cup melted butter

Combine all-purpose flour and yeast. Drain pineapple, reserving 1/3 cup juice; set pineapple aside. Heat reserved pineapple juice, milk, brown sugar, oil, and salt just until warm (115 to 120 degrees F.). Add to flour-yeast mixture. Beat at low speed of mixer 1/2 minute. Beat at high speed 3 minutes. Stir in pineapple. Add as much whole wheat flour as you can stir in. Turn out onto floured surface; knead in enough remaining whole wheat flour to make a moderately stiff dough. Place in a greased bowl. Cover; let rise in a warm place until double in volume (about 1 hour). Punch down; let rest 10 minutes. Divide dough into thirds. Shape each third into 15 balls (will have 45 total). Put 3 dough balls in each cup of greased muffin tin. Let rise in warm place until nearly double in size (about 20 minutes). Bake at 375 degrees F. for 15 minutes. Combine honey and melted butter. Turn baked rolls out of muffin tin; brush with honey-butter mixture.--Mrs. Carmen Hoagland, Fremont, Mich.

Makes 15 rolls. [Note: Most muffin tins bake 6 or 12. However, you can bake the extra dough as it's own little loaf, use 3 custard cups in addition to the muffin tin, or use a 6-portion tin with water half filling three of the cups.]

[recipe on the back of "Sourdough Apple Wheat Rolls," clipped from "Better Homes and Gardens"]