7:30 AM Melt butter: In a small saucepan, melt the butter, milk, sugar and salt together over low heat. Allow it to cool down to room temperature.
8 AM Mix the dough: To a large mixing bowl, add the flour and ground spices and whisk to combine. Add the active sourdough starter and the cooled butter mixture to the bowl and stir with a spatula until the ingredients are combined and there are no dry bits left in the bowl. Cover the bowl and allow to rest at room temperature for 1 hour.
9 AM First rise: Perform 3 sets of stretch and folds spaced 30 minutes apart, keeping the bowl covered between sets. To perform a set, pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. After the final set, cover and allow the dough to rise for 2 hours or until it has risen by 50% in size. (See notes.)
12 PM Shape and Second rise: Turn the dough out onto a floured surface and press it out into a rectangular shape. Spread the dried fruit evenly over the surface. Roll the dough into a log and then divide it into 12 pieces, approximately 65 grams each. Shape each piece into a ball by gathering up the sides and pinching them together. Turn the dough over so that the seam side is down on the work surface and gently form a smooth ball. Arrange them in a lightly greased glass baking dish. Cover the dish with a tea towel and let rise for 3-4 hours.
3:30 PM Prepare: Preheat your oven to 375°F (204°C). Beat the egg in a small bowl with the water and brush the egg wash onto the rolls. Mix the paste ingredients together until smooth and pour into a piping bag. Snip the tip off of the bag and pipe lines across the rolls to create a cross on each one.
4 PM Bake: Bake for 25-30 minutes or until they are golden brown on top. The internal temperature of the rolls should be 190°F when fully baked. Brush the top of the rolls with jelly and serve.