In a medium-size bowl dissolve the yeast in 1/4 cup of
lukewarm water. Combine the sugar and dry milk with 1
cup of warm water and add to the yeast along with the
grated ginger, orange rind, salt, and nutmeg. Whip the
butter into the mashed potatoes and combine with yeast
mixture. Stir the flour in and then beat the mixture
for 1 minute. Cover the bowl with plastic wrap and
place over a pan of warm water to rise until double in
volume, about 45 minutes.
Tum out onto a floured work surface, punch down, and
knead very lightly a few turns. Pull off pieces of
dough slightly smaller than a Ping-Pong ball and,
since they will be very sticky, just roll lightly with
floured hands to form a ball. Arrange on one or two
greased baking sheets large enough to hold the three
dozen rolls side by side without crowding. Cover with
a kitchen towel and let rise in a warm place for 30
minutes. Paint with the beaten egg and sprinkle sesame
seeds on top. Bake in a preheated 350-degree oven for
25 minutes. Serve warm.
