A soft, pillowy dinner roll with a delicate sweetness from ingredients such as pineapple juice or honey, commonly sold as Hawaiian rolls or Hawaiian sweet rolls. It was developed in Hilo, Hawaii, in the 1950s by baker Robert Taira, who adapted the Portuguese sweet bread (pao doce) that Portuguese immigrants had brought to the islands, substituting honey and pineapple juice for sugar; his bakery, then called Robert's Bakery, was renamed King's Hawaiian after it later moved to Honolulu and then California. The rolls are typically served plain or buttered, or used for sliders and mini sandwiches, since they hold up well to fillings without turning soggy. They are a fixture at luaus and Hawaiian-themed meals, often served alongside kalua pork, loco moco, or teriyaki-glazed dishes, and are also sold in whole-wheat, mini, and mix-in varieties such as macadamia nut or coconut.