In a mixing bowl, combine 1 packet of active dry yeast with 1 cup of warm milk and 1 tablespoon of sugar. Let it sit for 5–10 minutes until frothy.

Once bubbly, add 1/4 cup of melted butter, 1 teaspoon of salt, and 2 to 3 cups of all-purpose flour gradually. Stir until combined.

Knead the dough for approximately 8–10 minutes until smooth and elastic. Let it rise in a greased bowl covered with a cloth for about 1 hour.

Heat a skillet over medium heat, sauté 2 cups of spinach until wilted, then scramble 4 eggs in the same skillet. Combine with ham and cheese.

Punch down the dough, divide into 8 pieces, roll each into a rectangle, fill with mixture, and seal edges.

Place rolls on a parchment-lined baking sheet, cover, and allow them to rise for about 30 minutes.

Preheat oven to 375°F. Prepare egg wash if desired and brush over rolls.

Bake the rolls for about 20–25 minutes until golden brown.

Remove from oven, cool on a wire rack, and serve.