In large mixing bowl combine yeast, 1 teaspoon brown sugar, and warm water. Stir together and let sit until foamy, about 5 minutes.

In a small bowl, stir together remaining brown sugar and milk, mixing until sugar is dissolved.

Reserve one cup of the flour and set aside. Add remaining 2 1/2 cups flour and milk mixture to yeast mixture. Mix on low with dough hook (or by hand with wooden spoon). Add reserved flour as needed to make a soft dough.

Gently knead dough into a smooth ball on a floured surface, Then place in clean bowl, cover with plastic wrap, and let rise at room temperature for about 2 hours.

Preheat oven to 400 degrees and line a baking sheet with parchment paper.

Cut the dough into 4 separate pieces, then divide those pieces in half. Roll out each piece to desired length and flatten with rolling pin. Place 1-2 slices of ham and either thin sliced or shredded cheese on each rolled out piece of dough. Roll up the dough and seal the edges using warm water. Let the dough rest for 30 minutes.

Meanwhile, bring water to a rolling boil in a large pot. Standing back a little so as not to be splashed, add baking soda. Adding the baking soda will cause the water to react momentarily and bubble up.

Slide 1-2 rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with slotted spoon and hold above pot and let drain. Place on parchment lined cookie sheet and sprinkle lightly with salt. Repeat with the remaining rolls. Bake the rolls until golden brown, about 20 minutes.