Crisp and flaky on the outside with a buttery interior, these golden, herb-infused Chive and Dill Popovers go great with spring salads.
Chive and Dill Popovers
Makes 18 servings
Ingredients
- 2 cups bread flour
- 1¼ teaspoons kosher salt
- 1 teaspoon sugar
- ½ teaspoon ground black pepper
- 2 cups whole milk, room temperature
- 3 large eggs, room temperature
- 3 tablespoons unsalted butter, melted
- 1 tablespoon minced fresh chives
- 1 tablespoon minced fresh dill
- Shortening, for greasing pans
Instructions
- In a medium bowl, whisk together flour, salt, sugar, and pepper. In a large glass measuring cup, whisk together milk, eggs, melted butter, chives, and dill until combined. Whisk flour mixture into milk mixture until smooth and well combined. Cover and let stand at room temperature for 1 hour.
- Preheat oven to 400°. Grease bottom and sides of 3 (6-cup) cast-iron muffin pans with shortening. Place pans on a large baking sheet.
- Whisk batter; pour into prepared pans, filling cups almost full.
- Bake until golden brown and puffed, 30 to 35 minutes. Serve hot.
