Proof the yeast by combining warm milk, sugar, and active dry yeast in a bowl. Let sit for 5-10 minutes until frothy.

Prepare the dough by mixing the yeast mixture with melted butter and salt, and gradually adding flour until moist but not sticky.

Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.

Let the dough rise in a greased bowl covered with a towel for about 1 hour until doubled in size.

Prepare the filling by sautéing spinach until wilted, then adding scrambled eggs, ham, and cheddar cheese.

Shape the rolls by dividing the dough, rolling it out, filling it with the spinach mixture, and rolling it up.

For the second rise, let the shaped rolls rest for 30 minutes while preheating the oven to 350°F (175°C).

Bake for 15-20 minutes until golden brown and the internal temperature is 200-210°F (93-99°C).

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