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.

King's Hawaiian rolls are sort of a supermarket hot item. They originated in Hilo, Hawaii, on the big island, in the 1950s. Founder Robert Taira created a bakery selling loaves of soft and sweet breads that, as the company states, "rarely made it home."

Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar, Butter (Pasteurized Cream, Salt), Eggs, Contains Less than 2% of Each of the Following: Sodium Silicoaluminate, Potato Flour, Soy Flour, Whey, Corn Flour, Monocalcium Phosphate, Ascorbic ...

Robert Taira Robert Taira (November 5, 1923 in Hilo, Hawaii – May 29, 2003 in Torrance, California) was the founder of King's Hawaiian bakery.

They are soft and fluffy - not as eggy as challah, not as buttery as brioche. They are sweet but not cloying, and the flavor is distinct but elusive: tangy, fruity, almost earthy.

Made with the Original Hawaiian Sweet Bread recipe you know and love, this sweet sliced loaf has a soft and fluffy texture, so it's easy to add a delightful twist to your next meal. With no high fructose corn syrup, artificial dyes or trans fat, this sliced Hawaiian bread is uniquely crowd-pleasing.

King's Hawaiian Bread was first baked and sold in Hawaii beginning in 1950, and the current company was started in California in the late 70s. The bread itself seems to be based on Portuguese sweet bread, an even older style of soft, sweet bread.

A type of bread that originated in Hawaii in the late 1950s, developed specifically by the Taira family of Hilo, who named the bread, “King's Hawaiian® Sweet Bread." The recipe was inspired by a type of Portuguese sweet bread that was often supplied to sailors who preferred it during their lengthy ocean voyages.

1950s 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.

King's Hawaiian is a Los Angeles-based family-owned and operated bakery, known chiefly for its Hawaiian bread. It was founded by Robert Taira in Hilo, Hawaii, in 1950.

King's Hawaiian Bread was first baked and sold in Hawaii beginning in 1950, and the current company was started in California in the late 70s. The bread itself seems to be based on Portuguese sweet bread, an even older style of soft, sweet bread.

Egypt So, what is bread? Basically, it's a paste of flour and water, cooked over or surrounded by heat. According to history, the earliest bread was made in or around 8000 BC in the Middle East, specifically Egypt.

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.

Egypt According to history, the earliest bread was made in or around 8000 BC in the Middle East, specifically Egypt. The quern was the first known grinding tool.

Archaeologists found the scraps of what is believed to be flatbread around a fireplace at a Natufian hunter-gatherer site called Shubayqa, located in northeastern Jordan. It's believed to be around 14,400 years old.

KING'S HAWAIIAN Rolls have a melt-in-your-mouth texture with a touch of sweetness that can elevate even the simplest ham and cheese slider.