In a small bowl, dissolve 2 teaspoons of active dry yeast and 1 tablespoon of sugar in 1 cup of warm milk and let it sit for about 5 minutes until frothy.

In a larger mixing bowl, combine 3 cups of all-purpose flour and 1 teaspoon of salt. Gradually mix in the yeast mixture and 3 tablespoons of melted butter until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for about 5–7 minutes until smooth and elastic. Shape into a ball and place in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour.

While the dough rises, heat a skillet over medium heat and sauté 2 cups of fresh spinach until wilted, about 2–3 minutes. Transfer to a bowl to cool.

In the same skillet, scramble 3 eggs until just set, then mix in the cooled spinach and 1 cup of diced ham.

Once the dough has risen, punch it down and roll it out into a 12x18-inch rectangle. Spread the filling evenly, leaving a small border and tightly roll into a log.

Slice the rolled dough into 12 equal sections. Place cut-side up on a greased baking sheet, cover with a cloth, and let rise for about 30 minutes.

Preheat the oven to 375°F. Brush tops with a beaten egg if desired. Bake for 20–25 minutes, until golden brown.

Let the baked rolls cool for about 5 minutes before transferring to a wire rack. Serve warm.