In a small bowl, proof the yeast by mixing it with warm milk and granulated sugar. Let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, combine all-purpose flour and salt. Add melted butter and yeast mixture, mixing until a soft dough forms.

Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let it rise for 1-2 hours.

While the dough rises, heat olive oil in a skillet over medium heat and sauté chopped spinach until wilted.

In a separate bowl, scramble the eggs. Once the spinach cools, mix with scrambled eggs, diced ham, and shredded cheese.

Punch down the risen dough, divide it into 12 portions, and roll each into an oval. Place filling in the center and fold to seal.

Arrange the rolls on a greased tray, seam side down, cover, and let rise for 30-45 minutes.

Preheat the oven to 375°F (190°C). Brush the rolls with an egg wash if desired, then bake for 18-20 minutes.

Remove from the oven and cool on a wire rack for a few minutes before serving.