Title: Pan de ramerino (rosemary buns)
 Categories: Italian, Breads
      Yield: 8 Servings
 
      3 oz Sugar
  1 1/2 c  Olive oil
      2    Sprigs fresh rosemary
      4 oz Raisins
      2 tb Rosemary leaves*
      1    Egg
 
  *Finely chopped. -- Add the sugar to the bread recipe that follows,
  work into a dough, and leave to rise in a warm place until doubled.
  Meanwhile, in a small pan heat the olive oil slowly with the rosemary
  sprigs. Discard this rosemary. Put the dough on a table and mix the
  olive oil into it. Add raisins and chopped rosemary and form into
  buns of 3 in. diameter. Make a cross on the top with a pair of
  scissors, brush with the egg (beaten), and bake until golden (20-30
  mins) in a 400F oven. Both recipes from A TABLE IN TUSCANY, CLASSIC
  RECIPES FROM THE HEART OF ITALY, by Leslie Forbes, Penguin Books 1989.