In a large bowl, dissolve yeast in warm water. Add the sugar, milk powder, shortening, eggs, salt, extract, spices and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide in half. Cover and let rest for 15 minutes. Shape each portion into a 16-in. log. Cut each log into 12 pieces; shape each piece into a ball.
In a shallow bowl, combine the sugar, zest and nutmeg. Dip tops of balls in butter, then in sugar mixture.
Place topping side up in well-greased muffin cups. Using greased kitchen scissors, cut rolls into quarters, almost to the bottom. Cover and let rise until doubled, about 45 minutes.
Brush with remaining butter; sprinkle with remaining sugar mixture. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Serve warm.