Let me tell you why I think popovers are amazing; because I want to be the type of person who makes fresh loaves of bread. But I’m not, yet. I love the idea of freshly baked rolls with pats of butter to go along with dinner (ok, maybe not every dinner), but admittedly I am intimidated by the whole active yeast, proofing, not over kneading process. I have on more than one attempt tried without success. But what little basket of baked starchy goodness is there to save the day? The popover! If you can bake a muffin, you can make a popover. It’s a quick easy batter with ordinary ingredients that results in a tasty buttery bread soufflé that perfectly accompanies any roast, sour cream and chive mashed potato with buttery peas. (At leasts that’s how I served them.)
From Barefoot Contessa’s Parties!:
1 1/2 Tbsp unsalted butter, melted, plus softened butter for greasing pans
1 1/2 cups all-purpose flour, sifted
3/4 tsp kosher salt
3 extra-large eggs at room temperature
1 1/2 cups whole milk at room temperature
Preheat the oven to 425 degrees.
Generously grease aluminum popover pans or custard cups with softened butter. You’ll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.
*I used a large popover pan with 6 cups and they turned out beautifully. And to my blogging friend at Culinary Jumble, I will be getting to your roll recipe very soon!
Side note: Contrary to the specific instructions you might want to check (using your oven light) for done-ness, puffed and lightly browned, at around 25 minutes. Thank you Sableyes;)