1 (8 oz.) can crushed pineapple (drained -reserving 1/3 c. juice)
1 c. all-purpose flour
1 pkg. active dry yeast
1/3 c. milk
3 tbsp. brown sugar
3 tbsp. cooking oil
1/4 tsp. salt
2 to 2 1/4 c. whole wheat flour

Combine all-purpose flour and yeast. Heat reserved juice, milk, brown sugar, cooking oil and salt just until warm (115 to 120 degrees). Add to flour mixture; beat at low speed of mixer 1/2 minute. Beat at high speed of mixer 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 moderately stiff dough. Place in greased bowl. Cover; let rise in warm place until double (1 hour). Punch down; let rest 10 minutes.

Divide dough into thirds. Shape each third into 15 balls. Place three balls in greased muffin cups. Let rise in warm place until nearly double in size (20 minutes). Bake 375 degrees 15 minutes.

Combine 1/4 cup honey and 1/4 cup butter. Turn rolls out and brush with honey mixture.