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In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, nutmeg, eggs and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half; shape each half into 12 balls. Place 3 inches apart onto greased baking sheets. Flatten each ball to a 3-inch circle. Cover and let rise in a warm place until doubled, about 30 minutes. Make a depression in the center of each roll; add a rounded tablespoonful of filling. Bake at 350 degrees for 10-15 minutes or until golden brown. Remove from pans to wire racks. Combine glaze ingredients; drizzle over rolls.
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