Popovers with gingerbread butter is the perfect bread to serve during the holidays. Just a couple of ingredients, one bowl, and a whole lot of happiness!
Raise your hand if you like bread and butter! (ps - everyone's hand should be raised right now 😉 )
Honestly, it is one of the best things in life. Sinking your teeth into a hot roll smothered in butter - bless it!!
We are taking one of my most favorite bread recipes, popover rolls, and giving it a holiday spin today with some homemade gingerbread butter! Of course, you can serve these with regular salted butter (reeealllllyyy into Kerrygold butter these days), or honey butter, or keep it festive and sweet with this easy gingerbread butter that I know you'll love!
And the best part about this recipe? It is easy! Just 4 ingredients and one bowl away from tall, fluffy, eggy, carby, goodness! Hungry yet?! Let's bake!
Equipment and Pan Needed
You will need a special pan for this recipe. There are a lot of eggs in this batter which helps it rise and give popovers their tall signature shape. Having this special pan will also help achieve it. You can find one here on Amazon. It is basically a really deep muffin tin. And remember to generously spray the insides before pouring the batter in so they can rise nice and tall!
Popover Pan (affiliate link)
- Whole Milk
- Brown Sugar
How to Make
- Preheat the oven to 425 degrees.
- In a large bowl add flour and salt and whisk to combine.
- In another bowl, add eggs and milk. Whisk until the eggs are mixed completely with the milk.
- Pour the milk and egg mixture into the flour and gently whisk until everything is combined and no flour clumps remain.
- Generously grease a popover pan and add ½ cup of batter to each spot.
- Place in the oven for 15 minutes. After the 15 minutes is up, lower the oven temperature to 350 degrees and bake for another 18 minutes. Do not open up the oven during baking time.
- Once the popovers are finished, remove them from the oven and let them cool in the pan for 5 minutes.
- Remove from the pan and serve immediately with gingerbread butter.
- Place all ingredients in a bowl. Mix with a hand mixer until smooth and creamy.
- Place in a small butter dish or small bowl and store in the fridge until needed.
- Spread on hot popovers and enjoy!
Popovers are best enjoyed warm straight from the oven. You can also serve it with regular or honey butter in addition or instead of gingerbread butter.
Frequently Asked Questions
They will keep stored in a zip-top bag in the fridge for 3-5 days. You can enjoy them cold or pop them in the microwave for 10 seconds to warm them.
The popovers are best made right before enjoying - and recommended to eat warm straight from the oven. However, the gingerbread butter can be made up to a week in advance and kept in the fridge until needed.
No problem. I tested these in a regular muffin pan and this may be used instead. They will not have the traditional popover shape or be as tall but will work if needed. Fill each space with batter ¾ of the way full. Should make 12 muffin popovers.
More Bread Recipes
- Cast Iron Buttermilk Biscuits
- 1 Hour Wheat Dinner Rolls
- Homemade Yeast Rolls
- Cast Iron Skillet Cornbread
- Southern Spoon Bread
- Cheddar Swirl Bread
- Jalapeno Cheddar Drop Biscuits
- Cheddar and Chive Popovers
Disclosure. Some of the links below are affiliate links, which means that if you click on a product link, I may receive compensation. This compensation comes at no additional cost to you, and as always I only recommend products I trust! Heather Bilyeu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.