Whole Wheat Pineapple Pan Rolls

• 1 cup flour
• 2 -2 12 cups whole wheat flour
• 1 (1/4 ounce) package dry active yeast
• 1 (8 ounce) can crushed pineapple
• 13 cup milk
• 14 cup brown sugar
• 3 tablespoons oil
• 12 teaspoon salt
• 2 tablespoons molasses or 2 tablespoons honey
• 2 tablespoons butter, melted

1. In large bowl mix flours and yeast, make a well in center.
2. Drain pineapple reserving juice.
3. In saucepan combine 1/3 cup reserved pineapple juice, milk, brown sugar, oil and salt heat to 115-120; pour into well in flour mixture, add pineapple, mix altogether, bringing flour towards center turn out on to floured surface, knead adding flour as needed for 6-8 minutes.
4. Place in (double it's size) large greased bowl; grease top and cover.
5. Let raise 1 hour until dough has doubled.
6. Punch down and let rest 10 minutes.
7. Divide into 12 portions; roll each into ball between palms of hands, place in greased baking pan, brush with melted butter and let raise 30 minutes until double in size.
8. Bake at 375F for 15 minutes, until golden brown.

flour, whole wheat flour, active yeast, pineapple, milk, brown sugar, oil, salt, molasses, butter

Taken from www.food.com/recipe/whole-wheat-pineapple-pan-rolls-32258 (may not work)