MAKES 8-10 ROLLS
PREPARATION: 30 MIN RISING: 1 HR BAKING: 15-20 MIN
125ml (½c) raisins 60ml
(¼c) sweet wine (such as jerepigo or muscadel) 1kg cake flour
1 packet (10g) instant
yeast 10ml (2t) salt
15ml (1T) dried rosemary
30ml (2T) butter, melted lukewarm water extra flour for sprinkling oil for greasing the mixing bowl TO FINISH grapes on the stem
2 sprigs fresh rosemary
10ml (2t) sea salt flakes
30ml (2T) butter, melted olive oil, to serve
Preheat the oven to 180°C. Line a large baking sheet with baking paper and grease with nonstick spray.
1 Heat the raisins and sweet wine in a saucepan and allow to simmer until most of the moisture has evaporated. Remove from the saucepan and set aside to cool.
2 Mix the flour, yeast, salt and rosemary in a large mixing bowl, then add the raisins and mix well.
3 Make a hollow in the middle of the flour mixture and pour the butter and 250ml (1c) water in. Mix with a fork, continue to add water until dough binds.
4 Transfer to a flour-strewn surface and knead for about 10 minutes or until smooth and elastic, then roll into a ball.
5 Grease a large mixing bowl with a little oil and add the dough ball. Cover with clingfilm and set aside to rise in a warm place for about 45 minutes or until roughly doubles in size.
6 Lightly knead the dough down and break into 8-10 equally sized balls. Then roll each ball into an oblong shape. Knot each oblong and fold the ends into the knot (or leave as is).
7 TO FINISH Arrange the rolls on the prepared baking sheet and press the grapes with their stems and rosemary into each roll. Allow to rise for another 15 minutes and sprinkle the sea salt over. Bake the rolls for 15-20 minutes or until golden brown and done. 8 Brush the rolls with butter and serve with olive oil for dipping.