'Pan di Ramerino': a Tuscan classic

Classic Tuscan Pan di Ramerino

Infuse the Oil: In a small saucepan, gently simmer butter, extra virgin olive oil, and rosemary leaves (discarding the stalks). Remove from heat and let the mixture infuse for at least 30 minutes.
Activate the Yeast: In a large bowl, dissolve yeast in slightly warm water.
Combine Ingredients: Add flour, raisins, sugar, and salt to the yeast mixture. Gradually pour in the infused oil, sifting it to remove any rosemary bits.
Knead: Mix well with a spoon, then knead by hand until the dough is smooth and elastic.
First Rise: Place the dough in a bowl and let it rise in a warm place for at least 2 hours.

Shape the Buns: Lightly flour your work surface and roll out the dough. Cut into 10 equal pieces and shape each piece into a bun.
Second Rise: Arrange the buns on a baking sheet lined with parchment paper. Let them rise for another hour.
Egg Wash: Brush each bun with beaten egg.
Bake: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until golden brown.

Once baked, allow the Pan di Ramerino buns to cool slightly before serving. Enjoy them warm or at room temperature.