Hello friends and kind visitors! I’m taking a break from sweets today to share with you the best savory popover recipe I’ve ever tasted. I make these rolls almost weekly. All of my previous attempts at popovers have been lackluster at best, either too bland or not enough rise. I was beginning to think I just didn’t like popovers, but this recipe was a real game-changer!
The batter is simple to mix, but plan ahead because it needs to rest 1 hour. If you’re like me and only have one popover pan (or no popover pan!) you can use one or two jumbo muffin tins to bake all of the batter.
Before baking, the batter is generously topped with a Parmesan, garlic, and dried Italian herb mixture. As you divide the cheese mixture among the batter in the tins, you’ll probably think, ‘wow, this is far too much topping!’ – but trust me, it’s not. All that cheesy goodness is essential to forming the crusty, crunchy cap that develops on top of each roll.
The batter goes in quite flat, and magically inflates in the oven. The rolls become huge, and I can best describe the size and shape of a baked roll as something akin to a small terracotta flower pot!
These are good on their own, but a pat of salted butter in the center of a warm popover is especially good. I also recommend serving them with marinara sauce, or as a side dish on spaghetti night. We also like dipping them in a shallow dish of seasoned olive oil and balsamic vinegar, just as you would a loaf of good Italian bread.
Herb Parmesan Popovers
- Popover pans, or jumbo muffin tins
- 3 1/2 cups 840 ml whole milk
- 4 cups 618g/21.8 oz. all-purpose flour
- 1 1/2 teaspoons fine grain salt
- 1 teaspoon baking powder
- 6 eggs at room temperature
- 1 cup 85g grated parmesan cheese
- 3 tablespoons dried mixed Italian herb seasoning I use McCormick with Flaxseed
- 1 teaspoon minced garlic
- 4 tablespoons of butter cold
- Place the milk in a saucepan and heat until just warm, about 110°F. Remove from heat.
- In a large bowl, sift together the flour, salt and baking powder.
- Place the eggs in the bowl of an electric mixer fitted with the whip attachment, and beat on medium-low speed until pale and foamy, 3-5 minutes. Pour in the warm milk. Add the flour mixture in 3-4 additions, beating on low speed until just incorporated. Increase speed to medium and beat 2 minutes.
- Cover the mixing bowl with a dish towel and let rest, unrefrigerated, for one hour.
- Mix the cheese, herbs, and garlic in a small bowl.
- Preheat the oven to 450°F.
- Grease the cavities of 12 popover cups (2 pans), or 9 cavities of jumbo muffin tins. Place the pans on a large baking sheet.
- Cut each tablespoon of butter into four pieces, so that you have 12 small square pieces of butter.
- Fill the prepared pans with the popover batter within 1/8 inch of the top of each cup. Generously divide the cheese-herb mixture among the filled cups. Place one square of butter (1/4 tablespoon) in the centers of each cup.
- Bake for 15 minutes at 450°F; reduce the oven heat to 375°F and bake for 30 minutes more. When done, the popovers should be well-inflated, and have a golden brown exterior with a crisp-looking top.