(I make Indian fry-bread this way, too.)

Dissolve:
1 pkg. dry yeast in 1/2 c. warm water.

Mix together and add to above: 1/2 tsp. baking soda 1 tsp. salt 2 1/2 c. buttermilk 1/4 c. sugar 1/2 c. Wesson oil

Add 7 cups sifted flour, small amount at a time; mix well. Cover. Let stand overnight in refrigerator.

FOR SOUR DOUGH BREAD:

Roll out until 1 inch thick. Cut with biscuit cutter. Bake at 450 degrees for 18-25 minutes.

FOR INDIAN FRY BREAD:

Divide into orange-size balls; roll out on floured surface (1/2 inch thick). Punch hole in center and fry in 1 inch deep hot fat in iron skillet.