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

"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, a company that started making the fluffy, brioche-like rolls in Hilo, Hawaii, in the 1950s. The rolls were such a hit that production expanded to Honolulu, then to Southern California."

"Typically made with preservatives, Hawaiian rolls have a long shelf life. That said, when shopping for Hawaiian rolls, be sure to check that the date on the package hasn't passed. Avoid rolls that look deflated or wrinkled. 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."

Hawaiian rolls are pillowy, brioche-like breads that are pleasantly sweet, crust-free, and versatile for lunchboxes, parties, and holiday meals. King's Hawaiian originated the style in Hilo in the 1950s and production expanded to Honolulu and Southern California; many brands now produce similar rolls. Flavors range from slightly fruity and dessert-like to more savory. Typically made with preservatives, Hawaiian rolls have long shelf lives. Shoppers should check package dates and avoid rolls that appear deflated or wrinkled. Ideal rolls are golden brown, velvety soft, with hints of salt and butter; poor rolls can be overly sweet, coarse, dry, or burnt.

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