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

Place 25 gr (0.8 oz) of the flour, brown sugar, and the yeasted water in a bowl, and mix with a wooden spoon. Cover with a cloth. Let rise in the warmest spot in your home (or inside the oven - light on) overnight.

The next day, place the raisins in a small bowl or cup and soak them in the Vin Santo (or water).

Finely chop the rosemary needles and place them in a small saucepan. Add the olive oil. Bring to a boil and immediately remove from heat. Set aside and let the temperature decrease.

Add the remaining flour, water, and salt, to the raised flour base (the biga in Italian) and use a mixer (dough hook on) to work the dough for at least 5 minutes.

Filter the olive oil through a fine sieve and add it to the dough. Work the dough (medium speed) for 5 minutes more, or until the olive oil has been absorbed completely.

Finally, squeeze the liquids out of the raisins and add them to the dough. Work it just for the time necessary to incorporate the raisins.

Let the dough rest for at least 15 minutes.

Let the rolls rise 25-30 minutes, covered with a kitchen cloth and in a warm spot of your house (or inside the oven - light on).

Preheat the oven to 180°C (350°F).

Use a knife or a spatula to engrave the surface of the rolls, vertically, then horizontally (go deep, almost cutting them). Brush them again with the egg mixture and let them rise for an hour (they should almost double in size).

Bake the rolls for about 15 minutes.

Once out of the oven, mix the sugar with a teaspoon of water and brush the rolls' surface.