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Boston Rolls

Two quarts flour, one pint milk, one half cup granulated sugar, one half cup yeast, one half teaspoon soda, butter the size of an egg, scald the milk and when luke warm put in with the other ingredients. Mix in enough flour to make a sponge, let it rise ten or twelve hours; when light knead in the rest of the flour and let it rise again till light; then knead about ten minutes, roll out one half inch thick, cut in circles the size of a small tea saucer, spread with butter, double the buttered surfaces together and let them rise a few hours. This is not much work but very delicious.