Dissolve the yeast in 1/3 of the water (room temperature).

In a bowl, mix 25 g (0.8 oz) flour, brown sugar, and the yeasted water. Cover and let rise overnight in a warm spot.

The next day, soak the raisins in Vin Santo (or water).

Finely chop the rosemary needles and heat with the olive oil in a small saucepan. Once boiling, remove from heat and let cool.

Add the remaining flour, water, and salt to the risen dough base (biga). Knead using a mixer with a dough hook for 5 minutes.

Strain the rosemary-infused olive oil into the dough. Knead for 5 more minutes until fully absorbed.

Drain the raisins and add them to the dough, mixing just until incorporated.

Let the dough rest for 15 minutes, then divide and shape into 4 rolls.

Whisk the egg with a teaspoon of water and brush over the rolls.

Let rise for 25–30 minutes, covered, in a warm spot (or inside the oven - light on).

Preheat the oven to 350°F (180°C).

Deeply score the rolls vertically and horizontally. Brush again with the egg mixture and let rise for another hour.

Bake for 15 minutes.

Mix sugar with a teaspoon of water and brush over the hot rolls for a glossy finish.