Popovers

Teresa Ambra

These delicious rolls are great for special occasions, holiday menus or anytime you want an elegant bread to serve for dinner.

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Prep Time 10

Cook Time 45

Total Time 55

Course Breads, Rolls and Muffins

Cuisine American

Servings

Ingredients

4 large eggs
2 cups milk
2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 tsp. salt

Instructions

POPOVERS:

Heat oven to 450°.
Grease 12 deep custard cups (5-oz.) or 16 medium muffin cups.
With whisk, 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 20 minutes longer.
Immediately remove from pan; serve hot.

YORKSHIRE PUDDING:

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.

Notes

NOTE: Don't overmix the batter or the Popovers will fall flat.

NOTE: Glass custard cups work better than muffin tins as the Popovers raise better.

NOTE: The original recipe called for the Popovers to be pricked with a fork 5 minutes before done to avoid toughness. I found this deflated the Popovers too much.

NOTE: These rolls need a full 45 minutes of cooking time. Don't remove them from the oven because the outsides look done. The inside must bake fully too, or the Popovers will deflate too easily. (Slow ovens may take even more time).

NOTE: No matter what you do, some of the Popovers will be misshapen and not puff up totally. They still taste wonderfully, regardless.

Recipe adapted from Pillsbury.

Keyword bread, side dish

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