Prep: 100 mins – Cook: 20 mins – Total: 120 mins
- 2/3 cup (100 grams) of raisins or sultanas
- ¼ cup (60 ml) olive oil
- 2 – 3 whole rosemary sprigs plus 1 tablespoon finely chopped rosemary leaves
- 4 cups (500 grams) bread flour
- 1 package (2 teaspoons) dry instant yeast
- 1 – 1 ¼ cups (250 – 300 ml) warm water
- 4 tablespoons of brown sugar
- Sugar syrup (2 tablespoons brown sugar dissolved in 1 tablespoon water)
- Place the raisins or sultanas in a bowl and cover with warm water to plump up. Heat the olive oil gently in a small pot until shimmering. Add the whole rosemary sprigs and turn off the heat. Leave to infuse while you prepare the dough.
- Combine the flour and yeast in a large bowl. Add the warm water little by little while mixing. The quantity of water you need will depend on the absorption of your flour. You want a soft dough that you can knead. Turn the dough out onto a floured counter and knead until you get a soft ball that springs back when poked – about 10 minutes. Place the dough back in the bowl, cover with a dish towel and let rise for one hour.
- Remove the rosemary sprigs from the oil and drain the raisins. Turn the dough out onto the floured counter. Sprinkle over a portion of the raisins, chopped rosemary leaves, sugar and a bit of the infused oil. Flour your hands and knead to incorporate. This step can get messy and you may have to re-flour your counter from time to time. Repeat this process until all the raisins, rosemary, sugar and oil is well incorporated into the dough.
- Divide the dough into fist-sized balls and shape into rolls. Place on a baking sheet leaving 5 cm (2 inches) of space between each roll. Score the tops with a crisscross pattern. Cover with a dish towel and leave to rise for 30 minutes. Preheat your oven to 200°C (400°F).
- Bake the rolls for 20 minutes or until golden brown. Remove from the oven and brush with sugar syrup while still warm.
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