Pan di ramerino is an ancient Florentine bread, traditionally served for Easter. This is a lighter and simplified version, with just oat flour, rosemary and Tuscan oil. The original recipe had also raisins, eggs and milk in the dough and was a sweeter bread than this.
Once removed from oven, the rolls will look underdone inside. This is due to the oil and to the moisture trapped in the dough. Let them cool and they will be perfect.