Tuscan Rosemary and Currant Rolls
- 3 tablespoons extra virgin olive oil
- 2-3 tablespoons fresh rosemary needles, minced
- 1/2 cup currants or chopped dark raisins
- 1 recipe Straight Dough
- 1 egg, slightly beaten
- Heat the oil in a small skillet over low heat. Add the rosemary and cook for about 2 minutes, pressing on the rosemary with the back of a wooden spoon to release its oil. Stir in the currants or raisins and cook for 1 minute. Set aside. Lightly spray two baking sheets with olive oil; spray and set aside.
- Punch down the dough with your fists and turn it out onto a lightly floured surface. Knead for 3 to 4 minutes, until smooth and no longer sticky. Roll the dough out into a 14-inch round. Spread the rosemary mixture over the dough and brush it evenly over the surface. Roll the dough up like a jelly roll, tucking in the ends as you go. Pinch the seam closed.
- Knead the dough into a ball to distribute the currants and rosemary. The dough will be wet and sticky at first, but as you knead it, it will come together. Roll the dough out under your palms to form a long rope and cut it into 12 equal pieces. On the floured surface, roll each piece into a smooth round ball.
- Place the balls 1-inch apart on the prepared baking sheets. Brush the tops of the balls with the beaten egg. Cut an X in the top of each one with scissors. Cover the balls with a clean cloth and let rise for about 30 minutes, until they are puffy looking.
- Preheat the oven to 375F
- Bake the rolls for about 20 minutes, until they are browned on the top and bottom. Remove the rolls to a rack to cool completely.
- Note: These freeze well if wrapped individually in aluminum foil and then placed in a Ziploc bag. Allow the rolls to defrost, unwrapped, at room temperature. Reheat in a preheated 325F oven for about 5 minutes.
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