Pan di Ramerino are little rosemary, olive oil, and raisin buns from Tuscany, originally served on Holy Thursday right before Easter. Now you can find these sweet and savory treats in Tuscan bakeries any time of year.
These buns are lightly sweet from the raisins and a bit of sugar. They also have a savory side with rosemary infused olive oil added to the dough. They are easy to make and can easily be prepared in just a few hours. They would be definitely be a fun project to make with kids.
These rosemary raisin buns are typically served with coffee or tea. They are very tasty warm from the oven and will remain pretty soft for a couple of days. You can reheat them in the oven or briefly in the microwave. Later, they can be split, toasted, and buttered for breakfast or a snack.
You can think of these as the Italian version of Hot Cross Buns!
Ingredients in Pan di Ramerino:
With some Italian breads, if I make an error in describing the method and ingredients for making a bread, the Italian bread police will let me know. I’m not kidding! Fortunately, there is no exact formula for making these rolls, and you can be a little creative. The main ingredients are rosemary and olive oil, and usually raisins. Some recipes include eggs and some don't. Most versions are yeasted, although I've seen sourdough versions.
From the Pantry: Bread flour, salt, granulated sugar, and instant yeast. You can also use unbleached all-purpose flour.
Eggs: Many versions of these rolls do not include eggs. You can substitute milk if you like.
Water.
Olive Oil: For the dough. You will infuse some of it with fresh rosemary and then soak the raisins with some of it.
Rosemary: For infusing the oil and adding to the dough.
Raisins: I used golden raisins (the ones on the outside of the buns will darken in the oven).
For the Glaze: You can use a syrup made with vin santo (Italian dessert wine), sugar water, or jam and water. I used a mixture of apple jelly heated with a bit of water to brush the buns after baking.
To Make These Pan di Ramerino:
First, mix the yeast, water, eggs, some of the olive oil, and sugar in the bowl of a stand mixer. Add the flour and the salt and mix with the dough hook until you have a smooth dough. Let the dough rise until doubled.
While the dough is rising, infuse some of the oil with a couple of springs of rosemary over low heat and then add the raisins to plump them up.
Next, deflate the dough and then knead in the raisins and chopped rosemary.
Form the dough into twelve balls and let them rise until doubled. Brush the rolls with olive oil and then score the tops with a pound sign and bake them for twenty minutes at 400 degrees F.
Finally, let the rolls cool and then brush them with the glaze.
Equipment You May Need:
Stand Mixer: You can also make this dough by hand, but a stand mixer makes it much easier. Outside of a toaster, this is my most used kitchen small appliance. I use my stand mixer at least three times a week.
Half Sheet Pans: You will need two, six rolls per baking sheet.
Pastry Brush: I like the OXO silicone brush. It's so easy to wash in the dishwaster.
Make-Ahead and Storage:
These buns are best the first couple of days, kept in an airtight container at room temperature. You can also make them and then freeze them, unglazed, for up to 30 days. After defrosting, brush them with the glaze.
More Breads with Fruit:
- Pan di Ramerino (Rosemary Raisin Buns) by Karen's Kitchen Stories
- Mini Apricot Cranberry Panettones by A Messy Kitchen
- Pumpkin apple sourdough Loaf by Zesty South Indian Kitchen
- Pecan Banana Bread Mini Loaves by Food Lust people Love
- Apple Crisp Sourdough Loaf by Sneha's Recipe
- Fig Bread Recipe by The Wimpy Vegetarian
- Sourdough Blueberry Breakfast Loaf by A Day in the Life on the Farm
- Oat and Raisin Quick Bread (Gluten Free) by Passion Kneaded
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.
Pan di Ramerino
Pan di Ramerino are little rosemary, olive oil, and raisin buns from Tuscany, originally served on Holy Thursday right before Easter. Now you can find these sweet and savory treats in Tuscan bakeries any time of year.
Ingredients
- 10 grams (3 1/2 teaspoons) instant yeast
- 180 grams (3/4 cup) warm (100 degrees) water
- 2 large eggs
- 1 egg yolk
- 55 grams (1/4 cup) olive oil, divided, and more for brushing the shaped rolls
- 36 grams (2 1/2 tablespoons) granulated sugar
- 450 to 500 grams (3 1/4 to 3 3/4 cups) bread flour
- 1 teaspoon salt
- 3 to 4 sprigs rosemary plus two teaspoons chopped fresh rosemary
- 100 grams (2/3 cup) golden raisins (or standard raisins)
- 1/2 cup apple jelly or apricot jam plus 1 teaspoon water
Instructions
- In the bowl of a stand mixer, mix the instant yeast and warm water. Add the eggs and egg yolk and whisk everything together. Add 2 tablespoons of the olive oil and the sugar and whisk.
- Whisk together the flour and salt.
- With the mixer running on low and using the dough hook, add the flour and salt mixture, 1/2 cup at a time, until you have a smooth dough that is slightly tacky and pulls away from the sides of the bowl. Mix on medium speed for 4 to 5 minutes more.
- Place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, 45 to 60 minutes.
- While the dough is rising, briefly simmer the rosemary sprigs in the olive oil. Remove the sprigs and stir in the raisins and the minced rosemary. Let cool.
- LIne two baking sheets with parchment paper and heat the oven to 400 degrees F.
- Deflate the risen dough and incorporate the infused oil and raisins into the deflated dough.
- Divide the dough into 12 pieces, about 80 grams each, and form each into a ball. Place the balls, seam side down, onto the baking sheets, 6 per pan. Cover with plastic wrap and let rise until doubled.
- Brush the risen dough lightly with olive oil and, with a razer or very sharp knive, cut a pound sign into the top of each rolls.
- Bake the rolls, one sheet at a time, for 20 minutes on the center rack. Cool on a wire rack.
- Heat the jam or jelly and water mixture until it liquefies. Lightly brush the rolls with the mixture.
Nutrition Facts
Calories
279Fat (grams)
7 gSat. Fat (grams)
1 gCarbs (grams)
49 gFiber (grams)
2 gNet carbs
47 gSugar (grams)
15 gProtein (grams)
7 gCholesterol (grams)
47 mgAdapted from The Italian Baker by Carol Field.
