Pan de Ramerino

“Rosmarino” is how you say “rosemary” in Italian, but in the Tuscan dialect it’s “ramerino”. The formula has a few extra steps compared to a typical herbed bread as the aim is to infuse the oil with rosemary flavor instead of adding chopped herb to the dough. The results is a very light and elegant flavor. If you like a stronger rosemary flavor, add a tablespoon of finely chopped fresh rosemary leaves at the same time you add the raisins to the dough. The bread goes like this:

2 ounces (1/4 cup) olive oil
3 sprigs fresh rosemary
3.5 ounces (2/3 cup) raisins
3 1/2 teaspoons instant yeast
1 ounces (scant 2 tablespoons) sugar
17.5 oz (3 1/4 cups) bread flour
1 teaspoon salt
¾ cup water
2 eggs
egg wash
apricot glaze

Pour the olive oil into a small saucepan and heat it over medium-low heat. When it slides easily across the pan, add the rosemary and sauté it for about 30 seconds. Remove and discard the rosemary and add the raisins to the pan. Again sauté for about 30 seconds, then strain the raisins — reserving the oil — and set them aside to cool.

Combine the dry ingredients the bowl of a mixer fitted with the paddle and stir on low to combine. Meanwhile pour the wet ingredients including the cooled oil into a medium bowl and whisk lightly to combine them. Pour the wet ingredients into the mixer and turn it up to medium. Stir until all the dry ingredients are moistened. Switch to the dough hook and knead for 3-5 minutes until the dough is elastic. Knead in the raisins (and chopped rosemary if desired).

Remove the dough to a lightly oiled bowl, cover it with a damp towel and let rise for about an hour and a half until doubled. Cut the dough into 12 pieces, shape them into balls and place them on a parchment-lined baking sheet. Brush them lightly with more olive oil and let them proof about 45 minutes until doubled. Meanwhile, preheat your oven to 400 degrees Fahrenheit.

When the buns have finished proofing, score them in a tic-tac-toe pattern, brush them with egg wash and bake them about 20 minutes until well browned. Let them cool until they’re just warm and apply a light brushing of apricot glaze.

4 thoughts on “Pan de Ramerino”

  1. im making these for easter and am very excited, but i have a large group of people to feed and was wondering how many buns this makes?

    1. Hey Melody!

      As it’s written it makes a dozen fairly large — 2.75 ounce — rolls. You can take it up to 18 small one if you weight them out to 1.75.

      Have a great brunch!

      – Joe

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