Preheat oven to 375 degrees. Combine currants, olive oil, and vanilla with 1 and 1/2 cups of boiling water, and set aside. Combine dry ingredients (flours, sugar, baking soda, and rosemary). Make a well in the center of the dry ingredients, and add the wet ingredients. Stir until partially combined. Add carrots, and stir just until ingredients are blended (but still lumpy). Spoon batter into lightly oiled muffin cups, about 2/3 to 3/4 full. Lightly salt tops of the rolls (optional). Bake for 25 minutes, or until a tester comes out clean. Remove rolls immediately from pan, and let cool on a rack. Makes about 12 rolls.
Per Roll: 276 Calories (30.1% from fat); 9g Fat (1g Sat, 7g Mono, 1g Poly); 4g Protein; 45g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 219mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Fruit; 2 Fat; 1/2 Other Carbohydrates.