Delicious hot cross rolls with the pleasant tang from the sourdough.
Place the sourdough starter, flour, zests, sugar, and spices in a large bowl or in the bowl of an electric mixer. Lightly beat the eggs with the honey, milk and water, then add to the sourdough/flour mixture. Mix until completely combined and a very sticky dough has formed. Cover and let sit for 20 minutes.
Add in the cubes of butter, one at a time. The kneading action will incorporate it and create a rich dough. Knead until all the butter is fully incorporated, once again resisting the urge to add more flour. Remember too little flour is better than too much flour! The final dough should be very soft, but not at all sticky.
Divide dough into 24 pieces and shape each into a small roll. Place rolls in a buttered 9×13 baking dish, close but not quite touching. Leave at room temperature until doubled, about 2-4 hours.
Cool rolls on cooling rack, when rolls are cool, make powdered sugar frosting.
In a small bowl combine 1 cup powdered sugar and 2 tablespoons milk until reach desired consistency. Make crosses on rolls. Serve on Easter.