Rosemary Bread Roll
Submitted by janiebakes on March 31, 2008 at 11:50 pm

DESCRIPTION
Rosemary Bread Roll

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Pain di Ramerino or Rosemary Bread Rolls

1 1/2 packets yeast (I used 1 Tbls)
2/3 cup lukewarm water
small branch fresh rosemary ( about 6 inches)
4 Tbls EVOO
1/4 cup superfine sugar (I used regular)
1 tsp salt
1/2 cup golden raisins (Muscatel dried grapes if you can get them)
1 egg lightly beaten.

Dissolve yeast in water, let stand for 15 minutes. Strip leaves off the rosemary, reserving the smaller younger ones. Place the larger leaves in a small pan with the olive oil over low heat for about 5 minutes. Strain, discarding the rosemary. Add yeast/water to flour in a large bowl, add sugar,rosemary flavored oil,and salt. Transfer to a work surface and knead well. Shape into a ball, cover and let rise for 1 hour.
Work raisins into the dough together with the reserved rosemary, kneading to distribute evenly. Divide the dough into 6 balls and flatten slightly. Place evenly on a parchment lined baking sheet. Brush with egg,mark with a cross and let rise for 30 minutes. Bake in a preheated oven at 400 degrees for twenty minutes.

Notes: The rosemary flavor is light and haunting. These rolls would be great with lamb. The dough was very firm. That made kneading in the raisin and rosemary difficult. Next time I will use less flour to get softer rolls. Last week I found a rosemary balsamic honey that I think would be great with these rolls and tea.