El Dogo, a Mexican take on hot dogs are popular in Tuscon and Los Angeles.
Wondering if anyone's baked buns like the one in the picture below;
bollio rolls. Bollios are a take on enriched French bread the Mexicans got form the French when they ruled Mexico for a short time. What makes Billios different is that they use Mexican flour, I prefer LaFama AP, lard instead of butter and honey instead of butter. The extra thing for Sonoran dog buns is a an is even more lard and honey added and a bit of corn stach to make the buns even softer. Then you have to make them a bit longer to get right length for the dog at hand so that it sits in a pocket.
The method uses more gluten development along the lines of 5 minutes on speed 2 before the butter and sugar go in and then another 10-15 minutes. Sort if like whet txfarmer used to do for her enriched dough. Make sure it doubles during bulk ferment. This makes great hamburger buns for gorditos.
Hope this helps
Discovered they're called "Street Dogs" in SF and LA. They use foot long hot dog buns instead and aren't so concerned with the condiment layering. Mayo, Mustard and Ketchup still remain a "Jackson-Pollock" feature of the concoction.
Thinking about adapting Pain au Leavain dough to a test batch of Bolillo's on next week's bake schedule.