Rosemary Buns (Tuscany)

Appetizers

Ingredients

Once-risen bread dough, made with 2 1/2 cups of flour - 1 pound

Olive oil - 1/2 cup

Rosemary, chopped -  1 sprig

Seedless white raisins, soaked in warm water - 1/2 cup

Flour

Heat the oil and gently saute the rosemary sprig for several minutes but do not let it turn black. Strain the oil and discard the rosemary. Put the dough on a pastry board, make a hollow in the middle and add the rosemary flavored oil. Work it in thoroughly. Pat the white raisins dry, add these to the dough, and knead it well.  Grease your hands with oil and shape the dough into small buns. Arrange them, well spaced apart, on a floured baking sheet. With a knife, make a cross-shaped incision on each bun. Cover and leave in a warm place until doubled in bulk. Then bake for 15 minutes in a hot oven (425F) lower the heat to moderate (375F) and continue baking until the little buns are golden.

Makes about a dozen buns.