In a small bowl, combine warm milk with active dry yeast and sugar, allowing it to proof for 5 to 10 minutes until frothy.

In a mixing bowl, combine all-purpose flour and salt, then gradually mix in the yeast mixture along with melted butter until a shaggy dough forms.

Transfer the dough onto a floured surface and knead for about 8 to 10 minutes until smooth and elastic.

Form the dough into a ball and place it in a lightly greased bowl, turning it to coat.

Cover the bowl with a kitchen towel and place it in a warm spot to rise until doubled, about 1 hour.

While the dough rises, sauté fresh spinach until wilted.

Scramble the eggs in a bit of oil or butter until just set.

Combine the cooked spinach, diced ham, and scrambled eggs in a bowl.

Once the dough has risen, punch it down gently and divide into equal pieces.

Roll each piece into a rectangle, spooning some filling along one edge, then roll tightly.

Place each roll onto a greased baking sheet, cover with a damp towel, and let them rise until puffy, about 30 to 45 minutes.

Preheat your oven to 350°F (175°C). Brush each roll with egg wash or milk and bake for 20 to 25 minutes.

Remove once golden brown and hollow-sounding when tapped.

Allow to cool on a wire rack for about 10 minutes before serving.