In a small bowl, combine the active dry yeast with warm milk and sugar. Let it sit for 5 minutes until frothy.

In a large bowl, whisk together flour and salt. Pour in the yeast mixture and melted butter, then mix until a dough forms.

Knead the dough for 8-10 minutes on a floured surface until smooth and elastic.

Shape the dough into a ball, place in a greased bowl, cover, and let it rise in a warm spot for 1 hour.

Sauté spinach in a skillet until wilted. In a bowl, scramble eggs, combine with spinach, ham, and cheese, then let cool.

Divide the risen dough into 10 portions, roll each into a rectangle, and fill with the spinach mixture. Seal tightly.

Place filled rolls seam-side down on a greased baking sheet. Cover and let rise for another 30 minutes.

Preheat oven to 350°F (175°C). Bake rolls for 20 minutes or until golden brown.

Cool rolls on a wire rack for 5-10 minutes before serving.