Raisin and oregano bread rolls

When I was in Italy and we were in Rome my mom used to wake up early in the morning and go down to the market to buy fresh fruit and on the way back she would stop by the baker and pick a couple of bread rolls for breakfast. Raisin rolls are relatively popular in Italy and pretty much every bake will have his own version. This baker made them not too sweet and added oregano to the mix. It is possibly the best raisin rolls I ever had. So now I am trying to replicate them.  Here is a pretty good attempt.

Raisin and oregano bread rolls


  • 2 cups flour
  • 1/2cup milk
  • 1/2 cup water
  • 2 tbsp sugar
  • 1 tbsp yeast
  • 1/2 cup raisins
  • oregano


  1. First I soaked the raisins in warm water. While the raisins where soaking, I started on the bread. I dissolved some dry yeast in a mixture of warm water and milk (about half half). In a bowl, I mixed the flour with some sugar, oregano and a pinch of salt. I then poured the milk mixture in the bowl with the dried ingredients and started mixing with a fork, when the liquids were pretty much incorporated I added the raisins and I started kneading the dough. I had to add a bit more flour to keep the dough from sticking to much. When the dough was smooth and elastic I oiled the bowl and put a lid on it to let the dough raise. Once the dough has doubled, I formed into knot shaped rolls and turned on the oven at 450F. When the oven was ready I baked the rolls for about 20 minutes.
  2. Perfect rolls for breakfast! Not quite the ones I had in Rome, but not bad at all!