Spinach Ham Breakfast Rolls

Instructions

Preheat your oven to 375°F.
Warm the milk to 105-115°F.
Combine the yeast and sugar with the warm milk, stir, and let stand for 5-10 minutes until foamy.
Mix in melted butter and salt into the milk mixture.
Incorporate 3 ½ cups of flour gradually, mixing until smooth and elastic, knead for 5-7 minutes.
Let the dough rise in a lightly oiled bowl for 1 to 1 ½ hours until it doubles in size.
Whisk together the eggs, milk or cream, salt, and pepper.
Heat butter or olive oil in a skillet and sauté the spinach until wilted.
Add the egg mixture to the skillet with spinach and scramble until just set.
Punch down the risen dough and transfer it to a floured surface.
Divide the dough into 12 equal portions and shape into balls.
Flatten each ball into a disc about 4-5 inches for easy filling.
Spoon the spinach and egg mixture into the center of each disc, adding diced ham.
Pinch the edges of the dough together to seal the filling inside.
Place the rolls seam-side down on a parchment-lined baking sheet and let rise for 30-45 minutes.
Brush the tops of the rolls with the beaten egg mixture.
Bake for 20-25 minutes until golden brown.
Cool on the baking sheet for a few minutes before transferring to a wire rack.