It’s holidays season and I have the best homemade rolls recipe that is sure to knock your socks off: popovers with strawberry butter.
This is not just another popovers recipe, but the most amazing, perfect popovers ever, served at the restaurants inside Nieman Marcus.
Trust me on this, once you try these, you will never ever go back to regular rolls.
Popovers are light, hollow rolls made from an egg batter similar to that of Yorkshire pudding.
The inside is eggy, light, airy, and absolutely addictive.
Spread some strawberry butter on the popovers and I will guarantee you that you might not even want to eat the main course.
This popovers with strawberry butter recipe is adapted from the Nieman Marcus cookbook but my amazing baker Kendoll actually enhanced the recipe.
The end result is epic, moist on the inside, crispy on the outside, with perfect 10 texture.
The strawberry butter calls for only two ingredients.
They are both very easy to make.
You can use a regular popovers pan to make them but I chose petite popovers pan, which yields 36 petite popovers.
Trust me on this, you and your family will eat all of these plus more. Happy baking!
How Many Calories per Serving?
This recipe is only 413 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Popovers with Strawberry Butter
- 3 1/2 cups whole milk
- 4 tablespoons melted unsalted butter
- 4 cups all-purpose flour
- 4 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon baking powder
- 6 large eggs (room temperature)
- non-stick cooking spray
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup Bonne Maman Strawberry Preserves
- Nordic Ware Cast Aluminum Petite Popover Pan
- Place milk and melted butter in a bowl and microwave on high for two minutes, or warm to touch. Sift flour, sugar, salt and baking powder in a large mixing bowl. Crack eggs in another large bowl with an electric mixer and whisk on medium for about 3 minutes, until foamy.
- Turn down mixer speed to low and add warm milk. Gradually add flour mixture and beat for about 2 minutes. Let batter rest at room temperature for about 1 hour. For best results, refrigerate the batter overnight, removing it at least 30 minutes before baking.
- If you are using a regular popovers pan, preheat oven to 450°F (232°C). Spray popover pan generously with nonstick spray. Fill popover cups almost to the top with batter and place popover pan on cookie sheet. Transfer to oven and bake for 15 minutes.
- Turn oven down to 375°F (190°C) and bake for 30 to 35 minutes longer, until popovers are golden brown. If you are using the petite popover pan (strongly recommended), preheat the oven to 350°F (176°C) and bake for about 40 minutes, or until popovers are golden brown.
- While baking, make the Strawberry Butter by placing the ingredients in a bowl and beat until smooth, add the strawberry preserves and beat until fluffy. Serve the popovers with the butter.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Yum. These sound delicious. Popover pans aren’t available here in Australia. Could I use a mini muffin pan?
Yes you can!
Best ever!!! These are perfect! Everything you make is amazing! We love all of your recipes. Thank you for sharing.
Hi Mrs. thanks so much for your support. Yes, these are the best popovers ever, and the strawberry butter are to perfect. I am so happy you love my recipes. :) :) :)
Hi Bee! I cannot wait to try this recipe. These mini popovers look absolutely delicious as does the strawberry butter,. I ordered the petite popovers pan that you wrote about and can wait to get it.
Are these popovers to be be served hot, warm or room temperature? Can I make the petite popovers a day ahead of time? If yes, how should I reheat?
Thank you very much.
Hi Lisa, they should be served warm. But room temperature is fine. Yes you can make them a day ahead of time. Just reheat in the oven for 6 seconds or slightly longer.
Hi there. The website now contains more adverts of every size and in every space available, when scrolling down you only have to give the advert the slightest graze with your finger and you are off somewhere else completely. It is extremely annoying, l have used and enjoyed your recipes for quite some time but l am afraid you have sold out clearly for financial reasons. IT is now more than ever an advertising website with a recipe thrown in. It has cheapened your brand, a great shame. I will be interested to see if you put this in the “Comments” l dought it. I would welcome and interested in a reply
Hi Paul, thanks for your feedback. The ads are inserted by my advertising network and during this time of the year, the holidays season, the ads tend to be more than usual. I haven’t really changed anything on my site, it’s been this way for a long time. There are only 3 companies that provide this service and my site is set up just like the other food blogs in terms of ads. I am sorry that you feel this way…are you viewing my site on desktop or mobile? Unfortunately, on mobile devices, because of the hand gesture, you’re bound to tap on the ads, compared to if you are on the desktop mode. This happens on any other sites, too. For me, I continue to try to put out the best recipes for my growing audience. I have a private server, email services, hosting, etc., and the cost of maintaining a free site is much higher than anyone could anticipate, not mentioning the fact that I work pretty much every waking hour to keep the site up. Thanks for your understanding.
You can get strawberry butter at Sam’s Club, I have it, or you may try Costco..
Great to know!
I can personally say that I tried these fresh from Bee’s oven and I ate at least 5! I brought some home for my family and they devoured them. These are even better than neiman marcus! A must try :)
Hey Jessica, thanks so much. Yes, I ate like 20 of in total, I think. Lol.
“Amazing baker Kendoll” lol. These popovers look popping delicious! And that strawberry butter…I applaud this combo!
My mother used regular muffin tins (but heavy steel ones) for popovers. I don’t remember her ever refrigerating the batter – she said the trick was to put a pat of butter in each tin and preheat the pan to melt the butter before pouring the batter in. Of course, we didn’t have cooking sprays back then.
Yes, you can use regular muffin tin. You don’t have to refrigerate the batter but we found that by doing so, the texture is just perfect. We enhanced the recipe with butter and sugar in the batter, it’s really amazing.
I studied the recipe for a while & found out that “4 tablespoon sugar & 4 tablespoon of melted butter” although is listed in the ingredient list but was never used in Method section.
when do I add in the sugar & butter?
Hi Agnes, I updated the recipe.
tks. I’ll try this weekend.