In a small bowl, combine warm milk, sugar, and active dry yeast. Let it sit for 5-10 minutes until foamy.

In a large bowl, whisk together flour and salt. Add the yeast mixture and melted butter, mixing until combined.

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

Place the dough in a greased bowl, cover, and let it rise for 1-2 hours until doubled in size.

Sauté spinach in a skillet until wilted. Scramble eggs and mix with spinach and diced ham.

Divide the risen dough into 12 portions, shape into rectangles, fill with the filling, and roll them up.

Arrange rolls on a baking sheet, cover, and let rise for 30-45 minutes until puffy.

Preheat the oven to 350°F. Brush the rolls with egg wash or dairy-free milk.

Bake for 15-20 minutes until golden brown.

Cool on a wire rack for a few minutes before serving.