Whole Wheat Pineapple Pan Rolls |
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Prep Time: 120 Minutes Cook Time: 15 Minutes |
Ready In: 135 Minutes Servings: 8 |
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Ingredients:
1 cup flour |
2 -2 1/2 cups whole wheat flour |
1 (1/4 ounce) package dry active yeast |
1 (8 ounce) can crushed pineapple |
1/3 cup milk |
1/4 cup brown sugar |
3 tablespoons oil |
1/2 teaspoon salt |
2 tablespoons molasses or 2 tablespoons honey |
2 tablespoons butter, melted |
Directions:
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 375°F for 15 minutes, until golden brown.
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