Popovers are an elegant and spectacular dinner roll that will impress your company because of their taste and texture. Popovers start at a very high temperature which allows them to pop and raise, then the heat is reduced which sets the popovers during the baking process.
This Pillsbury recipe is a wonderful addition to your dinner roll collection. We like to serve Popovers with butter, honey butter, or preserves.
The recipe states that pricking the popovers with a knife the last 5 minutes of baking allows steam to release so the popovers aren’t tough. However, once you prick the popovers they deflate immediately. 🙁 And, honestly once the Popovers are removed from the custard cups they deflate as well–no matter how careful you are. Consequently, I now omit this step.
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.
I have a couple of recommendations for this bread because, while elegant, it can be a little tricky at times. I’ve tried this recipe lots of different ways and it always comes out better in glass custard cups than muffin tins. (If you don’t have any, you can usually purchase them at thrift shops very inexpensively).
If you have to use muffin tins, ceramic works better than the regular tin or aluminum. This recipe bakes at least 45 minutes. Even though the outside looks done, don’t try to remove it from the oven before that or you will find a goopy mess on the inside.
No matter what you do, some of the Popovers will raise nicely and others will have weird shapes. Alas, they are still wonderful even if they look a little on the odd side! One of the nice things about this recipe is it is so inexpensive to make that you can try out several batches until you get it the way you like it.
This delicious dinner bread is also extremely economical. If you’re looking for another quick and easy bread/roll recipe you ought to consider this one. It’s a great recipe for Thanksgiving, Christmas dinner or other holidays and special occasions. Included is a recipe for Yorkshire Pudding at the bottom of the recipe.
I originally posted this recipe in July 2012, and then made it again in December 2012 for my husband’s office staff Christmas party in our home. I was using an iPhone at the time so the pictures were not as nice as I would have liked. I recently remade this recipe (June 2017) and retook the pictures.
No matter what you do, some of the Popovers will crash and burn. 🙁 But others will turn out terrific. Once you remove the Popovers from the custard cups, however, they will deflate–especially if they are underbaked. Slow ovens may take longer than the 45 minutes required for baking this recipe. So don’t expect all of the Popovers to look fantastic unless you serve them from oven to table in about two minutes!
Popovers are elegant for any company dinner.
Here’s a basket of these delicious Popovers.
Popovers are fabulous for special occasion meals. As a reminder, don’t overbeat or overmix the dough or the popover will fall flat.
Here’s what I did.
I used these ingredients.
Place eggs in mixing bowl. Beat eggs with a whisk until frothy.
Add milk to eggs and stir thoroughly.
Add salt and sprinkle over the top.
Add flour and whisk as little as possible until mixture is barely mixed.
Whisk in flour and salt. There may be lumps in the batter.
Spray muffin tins or custard cups with cooking spray. My oldest son got me this beautiful ceramic muffin tin from Williams and Sonoma for Mother’s Day. I love it.
Popovers seem to cook a lot better in custard cups rather than muffin tins.
Bake for 25 minutes at 450. Then turn the heat down and bake 20 more minutes at 350. If you have a slow oven, consider baking an additional 5-10 minutes longer so the insides are completely cooked.
Here’s a look at Popovers after they came out of the oven.
I love Popovers. They make great dinner rolls for any main dish entree.
Popovers taste delicious served with butter or honey butter.
Here’s the recipe.
(Recipe from the Pillsbury Cookbook, 1973 edition)
- 4 eggs
- 2 cups milk
- 2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. salt
- Heat oven to 450°.
- Grease 12 deep custard cups (5-oz.) or 16 medium muffin cups.
- With hand beater, beat eggs slightly; add milk, flour and salt and beat just until smooth.
- Do not overbeat.
- Fill custard cups ½ full, muffin cups ¾ cup full.
- Bake 25 minutes.
- Lower oven temperature to 350° and bake 15 minutes longer.
- Pierce the top of each popover with a knife to allow steam to escape.
- Bake 5 minutes longer until rolls are golden brown.
- Immediately remove from pan; serve hot. [br]
- The traditional English accompaniment for roast beef is simply popover batter baked in the meat drippings.
- Use half the popover recipe 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 tasty Popovers sometime. They are wonderful.
You will savor every bite of Popovers.
Popovers have only four ingredients making them very economical.
These dinner rolls are perfect for any company or holiday dinner.