An elegant and spectacular dinner roll to impress your company, this delicious bread is also extremely economical. It pops up during the baking process. This Pillsbury recipe is a wonderful addition to your dinner roll collection. Serve it with butter, honey butter, or preserves. Included is a recipe for Yorkshire Pudding at the bottom of the recipe.
These delicious popovers start baking at a high heat and then the oven is turned down to finish the baking for the last half hour. Pricking the popovers with a knife the last 5 minutes of baking allows steam to release so the popovers aren’t tough. The key to success in making great popovers is not to overwork or overmix the batter. Stirring the wet ingredients slowly into the flour with a whisk will help. If you pour the ingredients in too fast you end up with a lot of lumps and you have to stir more to get the lumps worked out.
If you’re looking for another quick and easy bread/roll recipe you ought to consider this one.
Here’s a basket of these delicious popovers.
Here’s a look at these delicious popovers. As a reminder, don’t overbeat or overmix the dough or the popover will fall flat.
Here’s what I did.
Place eggs in mixing bowl.
Beat eggs slightly with a whisk.
Add milk to eggs and stir thoroughly. Then add salt and flour and whisk as little as possible until mixture is barely mixed.
Whisk in flour and salt.
Here I’m whisking the flour into the milk and eggs.
Here the batter is mixed – probably even too much. There will probably be lumps in the batter.
Spray muffin tins or custard cups with cooking spray. These seem to cook a lot better in custard cups rather than muffin tins but that’s all we had.
I used half custard cups and half muffin tins. Spray with Bakers Joy cooking spray.
Fill the custard cups or muffin tins half full. I placed all the custard cups on a cookie sheet.
Bake for 15 minutes at 450. Then turn the heat down and bake 25 more minutes at 325. Prick top with a fork to allow steam to escape. Bake 5 minutes more.
Here’s a look at these popovers after they came out of the oven.
Here’s the recipe.
(Recipe from the PillsburyCookbook, 1973 edition)
1 cup milk
1 cup flour
1/2 tsp. salt
1 1/2 tsp. butter, melted
Heat oven to 450°. In mixing bowl, beat eggs slightly. Add remaining ingredients and beat just until smooth. (Do not overbeat). Fill generously greased muffin cups or popover pans half full. Bake at 450 for 15 minutes, then reduce heat to 325 and bake 25-30 minutes or until golden brown. Prick crust with tip of knife during last 5 minutes of baking to allow steam to escape. 6-8 large popovers.
(Recipe from Betty Crocker, 1972 edition)
The traditional English accompaniment for roast beef is simply popover batter baked in the meat drippings. Use the popover recipe (without the butter) plus ½ cup drippings from roast. Place hot drippings in heated square baking pan. Pour in Yorkshire pudding batter. Bake 30-40 minutes at 425°. Cut pudding into squares; serve with roast.
Try these delicious popovers sometime. They taste wonderful.