To make yeast dough, stir sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter or margarine; cool slightly.
Lightly beat butter or margarine, egg, pepper and nutmeg into yeast mixture.
Pour into flour mixture, combining to make a dough.
On a floured surface, knead dough until smooth.
Cover and let rise until doubled in size.
Grease baking sheets.
Lightly knead risen dough.
Break off golf-ball size pieces.
With floured hands, shape pieces into rounds.
Place on greased baking sheets; press down to flatten slightly.
Let rise in a warm place 20 minutes.
Preheat oven to 450°F (230°C).
To make glaze, beat egg yolk with milk.
Brush over rolls and sprinkle with poppy seeds.
Cut a cross on the top of each roll.
Bake 15 to 20 minutes or until rolls sound hollow when tapped on undersides.