Spray every hole in the muffin tray with the cake release spray
Put the salt in the bottom of your bowl, followed by the flour and then the semolina, yeast and mixed spice.
Make a well in the centre and pour in the water and fruit syrup, then mix really well until it all comes together.
Knead for 10 minutes.
When you have a lovely elastic dough, placed it in a lightly oiled bowl, cover loosely with clingfilm and leave to prove in a warm place for 2 hours. It should double in size.
Knock back the dough, knead in the mixed fruit, then shape the dough into a sausage shape and chop into 12 equal pieces.
Roll each piece into a roll with a smooth top and place each into a muffin hole, then rub or brush the olive oil on to the top of each one.
Cover with cling film, leaving a crimp in the middle so they have room to grow and leave somewhere warm for another hour - they should double in size.
Set the oven to 180C (160C fan, 350F), then remove the cling film, brush each roll with beaten egg. Bake in the oven for 25 minutes until the rolls turn a gorgeous, golden brown on top and sounding hollow when tapped underneath.