The major difference that separates them from other dinner rolls is a distinct sweetness. Big King's Hawaiian fans will also tout the texture, its flaky outside and fluffy interior, as a reason it's so delectable.

Our mouthwatering tale begins in the 1950's in Hilo, Hawaii. There Robert R. Taira, the Hawaiian-born son of Japanese immigrants who graduated top of his baking class, opened his first bakeshop: Robert's Bakery. Here is where the first soft round loaves of the Original Hawaiian Sweet bread were made.

Unsalted Butter: Provides richness, flavor, and helps to keep the rolls soft and moist. Instant Yeast: Acts as a leavening agent to help the dough rise and create a light and airy texture in the rolls. Pineapple Juice: Adds sweetness and a hint of tropical flavor to the rolls, giving them their distinct Hawaiian taste.

If you're wondering what Hawaiian hot dogs are, you're in for a flavorful treat! These Hawaiian hot dogs are topped with sweet and smoky grilled pineapple and drizzled with teriyaki mayo. We sprinkle cayenne pepper onto the pineapple, so they're sweet, smoky, and spicy.

The tradition began with Robert Taira, the Hawaiian-born son of Japanese immigrant parents who opened a bakery in the city of Hilo in the late 1950s. So beloved were Taira's fresh-from-the-oven rolls that he quickly expanded to a larger facility in Honolulu in 1963.

6 Smart Ways to Use King's Hawaiian Sweet Rolls

• Sweet or Savory Bread Pudding. Turning your rolls into a rich and hearty baked dish is a great use that's totally adaptable to your preferences and the occasion at hand.
• Croutons.
• Sliders/Sandwiches.
• Monkey Bread.
• Easy Sticky Buns.

In October 2003, King's Hawaiian moved its bakery to a 151,000-square foot facility in the Harbor Gateway neighborhood of Los Angeles (which has a Torrance postal address). At the time, the new bakery was expected to be big enough for many years.

Buns are usually made from a dough of flour, milk, yeast and small amounts of sugar and/or butter. Sweet bun dough is distinguished from bread dough by the addition of sugar, butter and sometimes egg. Common sweet varieties contain small fruit or nuts, topped with icing or caramel, and filled with jam or cream.

Staying true to the original Island recipe, these sweet Hawaiian buns deliver a uniquely soft, fluffy texture with just a touch of sweetness. With no high fructose corn syrup, artificial dyes or trans fat, these sweet bread buns are uniquely crowd-pleasing.

The buns are not split in half, as you're probably used to. Instead, Taste Atlas reveals that they poke a big hole in the middle of the bread and stick the sausage inside. The hole is made by a heated rod that also toasts the inside of the bun. Condiments are another thing that makes the Puka Dog stand out.

A form of sweet bread roll; a variant of massa sovada pão doce Portuguese sweet rolls bread originating in Hawaii from the Portuguese immigrant community.

Based off of Portuguese sweet bread (Pao Doce), Hawaiian sweet bread recipes call for lots of sugar, up to 1.5 cups per batch in some recipes. Since it's a fortified dough, you'll also find butter and milk or condensed milk in the recipe. Those ingredients make the bread rich and sweet.

Before cooking, sweetbreads should be soaked in water for at least half a day to remove any impurities and clotted blood. Sweetbreads are particularly popular in France and Germany. They are favoured items in the cuisines of the Middle East, Greece, and Argentina, usually roasted, grilled, or panfried.