If you don’t have popover pans, use jumbo muffin tins instead. Using the muffin pans will yield 9 rolls instead of a dozen. Don’t open the oven as these bake or they may deflate and never reach their full ‘pop’!
3tablespoonsdried mixed Italian herb seasoningI use McCormick with Flaxseed
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.
Serve warm with salted butter, or a side of marinara, or with seasoned olive oil and balsamic vinegar for dipping (or all three!).
Keyword italian seasoning, minced garlic, popovers