In a large mixing bowl, combine warm milk, melted butter, active dry yeast, and sugar. Stir gently until dissolved, then let sit for about 5-10 minutes until frothy.

Gradually add all-purpose flour into the yeast mixture, mixing until the dough pulls away from the bowl.

Dust a clean surface with flour and knead the dough for about 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, cover with a damp cloth, and let rise for approximately 1 hour, or until doubled in size.

Heat oil in a skillet over medium heat, sauté spinach until wilted, about 2-3 minutes. In a separate bowl, scramble eggs and combine with spinach.

Once risen, punch down the dough, divide into 12 pieces, roll into discs, add filling, and shape into rolls.

Place rolls seam-side down on a greased baking sheet, cover, and allow to rise for another 30 minutes.

Preheat oven to 350°F (175°C). Brush tops with egg wash if desired.

Bake rolls for 20-25 minutes, or until golden brown and sound hollow when tapped.

Once baked, remove from oven and allow to cool on a wire rack.