Tuscan rosemary buns recipe | Gourmet Traveller

Ingredients

• 80 gm dried sour cherries (see note)
• 125 ml (½ cup) Amaro Montenegro
• 15 gm rosemary leaves
• 100 ml extra-virgin olive oil
• 515 gm plain flour, plus 40gm extra
• 55 gm (¼ cup) golden caster sugar, plus 1 tbsp extra
• 7 gm (1 sachet) dried yeast
• 270 ml lukewarm milk
• 2 eggs lightly beaten, for glazing
• Butter, to serve