I saw this recipe back in the summer, and while you could make this bread anytime, something about the combination of rosemary and raisins got me thinking fall or winter. But really, this would make excellent ham sandwiches with leftover ham from Easter Dinner.
Yes, I’m already thinking about Easter dinner. I don’t celebrate Easter, per se, but I cook on Easter without a doubt. Easter bunny? Sure. Chocolate? Hell yea. Ham, au gratin potatoes, pineapple upside down cake (or maybe this cake from the late Everyday Food magazine) the whole shah-bang is going down in my kitchen. This year I’m thinking the Parker House rolls will be replaced by this bread, formed into sweet, soft pillows. Are ya with me?
This bread tastes just like those sweet Hawaiian rolls I used to buy all the time (before I started reading the back of the package). I was so pleased that these tasted just like an old store-bought favorite, but even better! This bread also tastes like it has butter in it, but it’s actually olive oil! And it only has one long rise, so it’s done a little faster then most yeasted breads. Can this bread file my taxes and cure cancer too? Maybe for an Easter miracle….