In a small bowl, combine 1 cup of warm milk, 1 tablespoon of sugar, and 2¼ teaspoons of active dry yeast. Stir gently and let it sit for about 5–10 minutes until frothy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Once the yeast is ready, add the frothy mixture along with 2 melted tablespoons of butter and 1 egg. Mix until a sticky dough forms.

Transfer the dough to a floured surface and knead for about 5–7 minutes until smooth and elastic.

Transfer the kneaded dough into a lightly greased bowl, cover with a damp cloth, and let rise in a warm area for about 1 hour, or until doubled in size.

While the dough is rising, heat a skillet over medium heat and sauté 2 cups of fresh spinach until wilted, about 2-3 minutes.

In a separate bowl, scramble 2 eggs and mix in 1 cup of diced ham. Combine with the sautéed spinach to create the filling.

Once the dough has risen, punch it down. Divide into equal pieces and roll each into a flat circle. Add a spoonful of the filling in the center, fold over, and pinch to seal.

Place filled rolls seam-side down on a greased baking sheet, loosely cover with a cloth, and let rise for another 30 minutes.

Preheat the oven to 375°F (190°C). Beat one egg and brush over the tops of the rolls. Bake for 20–25 minutes or until golden brown.

Remove from the oven and cool on a wire rack for 5 minutes before serving.