Dissolve yeast in water:

In a small bowl, combine the lukewarm water and yeast, stirring until fully dissolved. Set aside.

Add scalded milk:

Heat the milk until scalded, then allow it to cool to lukewarm. Add the lukewarm milk to the yeast mixture.

Mix eggs and margarine:

In a separate bowl, mix the eggs, margarine, sugar, salt, and nutmeg until thoroughly combined. Add this blend to the milk-yeast mixture.

Knead bread dough:

Incorporate the bread flour gradually, mixing until the dough becomes elastic and manageable.

First rise until doubled:

Put the dough in a warm spot, cover with waxed paper, and allow to rise until it doubles in volume, roughly 2 hours.

Shape into oblong pieces:

Deflate the dough and split it into two equal portions. Roll each portion to a thickness of 3/4-inch (2 cm) and cut into oblong pieces 7 inches (18 cm) long.

Second rise until puffy:

Allow the cut pieces to rise again until they become puffy.

Fry rolls until golden:

In a deep pan, heat vegetable shortening to a depth of 2 to 3 inches (5-7.5 cm) until very hot (around 350°F (175°C)/177°C). Fry the rolls in batches until golden brown, roughly 2 minutes per side.

Make butter frosting:

For the frosting: In a medium bowl, cream the softened butter with the vanilla and 1 cup (120 g) of powdered sugar. Slowly add the milk and the remaining powdered sugar, stirring until the mixture is smooth.

Frost cooled rolls:

Once the rolls have cooled, frost them if desired.