Instructions: Makes 8 buns.

These are called pan de ramerino and are served on Maundy Thursday before Easter. Typical of Easter breads, these are rich with eggs. But they are also atypical in that they are rich with olive oil rather than butter. The oil gives the buns a beautiful texture to the crust. For this recipe, the buns must be shaped by hand and baked in the oven.

To mix the dough in the bread machine: Place egg and egg yolk into the measuring cup and add water to equal 1 cup. Pour mixture into the bread machine pan. In the order listed, add the olive oil, sugar, salt, 2 teaspoons fresh rosemary, whole wheat flour and bread flour. Make an indentation in the dry ingredients and add the yeast.

Select Dough setting on bread machine, and press Start. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch.

Add the raisins when the machine signals its time to add ingredients or when the cycle ends. The machine will stop when the dough is ready to shape and bake.

To shape and bake in the oven: Lightly grease a baking sheet or cover it with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and divide it into 8 pieces. Shape each part into a ball, and place into the pan. Let rise in a warm place until almost doubled, 45 to 60 minutes.

Preheat the oven to 375 degrees. Flatten each ball with your hand, and brush the tops with olive oil. Sprinkle with rosemary. Using a sharp knife or razor, slash each bun deeply in a tick-tack-toe design. Bake 15 to 20 minutes, until the buns are golden. Remove from the pan and cool on a wire rack.

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