April 24, 2011

Italian Rosemary and Raisin Buns

This is one recipe from Whole Grain Breads by Machine or Hand that I've wanted to make for quite some time. However, I felt like I had to make the buns for Holy Thursday, which gave me a one-day window of opportunity each year. I finally managed to squeeze into that window this year, making Pan de Ramerino for Maundy Thursday.

Aside from the great feeling of accomplishment, the buns were delicious. It's not a traditional combination of flavors, but it works wonderfully together.

Italian Rosemary and Raisin Buns
2 tsp. yeast
2 large eggs plus 3 egg yolks plus water to equal 1 1/3 cups
1/4 cup olive oil
3 Tbsp. sugar
1 1/2 tsp. salt
1 Tbsp. fresh rosemary, chopped
3/4 cup wheat flour
3 cups bread flour
3/4 cup golden raisins
Olive oil
Rosemary leaves

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with eggs and egg yolks, and add yeast. Let stand 5 minutes.

Add olive oil, sugar, salt, rosemary, wheat flour and half the bread flour. Beat well. Cover, and let stand 15 minutes.

Add remaining bread flour. Knead the dough until soft and springy but soft to the touch. Knead in raisins. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Turn dough onto lightly greased or floured surface, and punch dough down. Divide dough into 12 equal pieces. Shape each piece into a bun, and place on cookie sheets covered with parchment paper.  Cover, and let rise until doubled, about 45 to 60 minutes.

Preheat oven to 375ºF. Flatten each roll with your hand, and brush with olive oil. Top with rosemary. Bake 15 to 20 minutes, until golden.Cool on a wire rack.

1 comment:

Dave said...

Very, very yummy!