Panini al Ramerino

Rosemary and Sultana Rolls


Preparation info

  • Difficulty


  • Makes


    Small Rolls

Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

These fragrant little rolls, slightly sweetened with dried fruit, are a perfect teatime treat and are popular with children. Served warm, with olive oil, butter or a sour cheese such as a Stracchino, they are wonderful with a fresh glass of milk or hot chocolate. Alternatively, try them with salami, olives, prosciutto crudo or mortadella as an antipasto. However they are served, the intense rosemary perfume, released as their crusts are broken, will transport you to Tuscany in an instant.


  • 30 ml/2 tbsp sultanas/golden raisins
  • 60 ml/4 tbsp good-quality extra virgin olive oil, plus extra for greasing
  • 450 g/1 lb ready-made, risen basic bread dough
  • 1 rosemary sprig, leaves coarsely chopped


  1. Soak the sultanas in warm water for 10 minutes, then drain and dry on kitchen paper. Grease a large baking sheet.

  2. Put the bread dough on a work surface and make a hollow in the middle.
  3. Heat the oil (do not allow it to sizzle) in a small pan with the rosemary leaves for 10 minutes. Cool completely, then pour the oil into the hollow in the dough.

  4. Knead for 10 minutes, then roll the dough into a ball and put it in an oiled bowl.
  5. Cover with oiled clear film or plastic wrap and put in a warm place to rise for 1 hour.
  6. Knead the sultanas into the dough. With oiled hands, shape the dough into 14 small rounded rolls.

  7. Place on the baking sheet, cover with oiled clear film and leave to rise for 45 minutes, or until doubled in size. Preheat the oven to 200°C/400°F/Gas 6.
  8. Bake the rolls for 10 minutes, or until crisp and golden. Serve warm or cold.