Taste-Off: Which Hawaiian rolls are worthy of your Thanksgiving table?

"Tired of dried out crusts in the lunchbox? Looking for an easy bread solution for a party? The easiest crowd-pleasing option is to open a pack of Hawaiian rolls. Pillowy soft, pleasantly sweet and entirely crust-free, they're not only perfect for a lunchbox sandwich, but a great choice to serve alongside a rich, savory holiday meal. While many companies make Hawaiian rolls, the most common brand by far is King's Hawaiian,"

"Good Hawaiian rolls are golden brown, velvety soft and infused with hints of salt and butter. They're intentionally sweet, making them a great flavor counterpoint to salty cold-cuts and rich foods - and a terrific landing pad for sweet spreads. Bad Hawaiian rolls are too sweet, too coarse and or just plain bland. The worst are so over-baked that they are not only dry but also taste burnt."

Hawaiian rolls are pillowy, slightly sweet, crust-free rolls suited for lunchbox sandwiches and as a companion to rich, savory meals. King's Hawaiian originated these brioche-like rolls in Hilo in the 1950s and demand has led many brands to produce variations. Flavors range from fruity and dessert-like to more savory. Many commercial versions include preservatives, giving them a long shelf life, so check package dates and avoid deflated or wrinkled rolls. Good rolls are golden brown, velvety, and balanced with salt and butter; poor rolls are overly sweet, coarse, dry, or burnt.

Read at The Mercury News