In the bowl of a stand mixer fitted with a paddle attachment, combine 2 cups flour, salt, yeast, ginger, cinnamon, nutmeg, and cloves.
Add water, butter, molasses, and eggs; mix for one minute. While mixer is running, gradually add remaining 1 1/2 cups flour, just enough to form a shaggy dough.
Switch to dough hook attachment and knead for 5 minutes or until dough is soft and smooth.
Shape dough into a ball and place in a large greased bowl. Cover with a towel or plastic wrap and place in a warm location to rise until doubled in size, about 1-1½ hours.
Turn dough out onto a lightly floured surface. Divide dough into 12 equal pieces and shape into a ball. Press an indentation into each ball and place 5-6 pieces of both white chocolate chips and caramel bits. Roll dough around candy and pinch bottom of dough together to make sure candy doesn't melt out during baking.
Cover with a towel or plastic wrap and place in a warm location until doubled in size, about 45 minutes.
Preheat oven to 375°F. Whisk together egg and water. Gently brush over rolls. Stir together sugar and spices. Sprinkle over egg wash.
Bake rolls for 20-25 minutes, until edges of rolls just start to turn golden.