Lightly grease a 10″ square pan or 9″ x 13″ pan.

Place the dried fruit in a small boil and cover with the boiling water. Set aside to cool to room temperature.

In a large bowl, mix together the milk, butter, 2 eggs and one egg yolk, yeast, brown sugar, ground spices, salt, baking powder, and the flours. Work it together using a wooden spoon until the dough is soft and elastic. When the fruit is cool, mix it in along with any liquid that did not absorb.

Place dough in a lightly oiled bowl and cover. Let rise for one hour (it should become puffy but may not double).

Divide the dough into baseball-sized pieces or into however large rolls you would like. Lightly oil your hands and roll each into a ball. Arrange them in the prepared pan.

Cover the pan, and let the rolls rise for 1 hour, or until they’ve puffed up and are touching one another (note: mine did not do this. It didn’t matter.). While the dough is rising, preheat the oven to 375°F.

Whisk together the reserved egg white and milk, and brush it over the rolls.

Bake the rolls for about 20 minutes, until golden brown and slightly cracked. Remove pan from oven and transfer rolls to a rack to cool.

Meanwhile, whisk together the icing ingredients. When rolls are completely cool, brush the glaze thickly atop each one. [/print_this]