Rye Popovers
Recipe: #29411
April 23, 2018
Categories: Breads, Dinner rolls or other breads, Eggs, Brunch, Oven Bake Vegetarian, Quick Breads, Flour, Milk, Kosher Dairy, more
"I have my mom's 1954 The New Settlement Cookbook, that she got when she was 17...a couple of years before she married my dad. It may be yellowed and the binding is about to go, but it also has some great classic recipes. This is one of them. I haven't made it yet, but I will. Seems like a great way to make homemade bread and use up some of my old rye flour. Guessing on yield as the recipe doesn't give any indication of how much it makes. While not noted in the original recipe, I think I would mix in some caraway seeds as the last step, or at least sprinkle some across the top."
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (40.2 g)
- Calories 61.4
- Total Fat - 1.8 g
- Saturated Fat - 0.7 g
- Cholesterol - 37 mg
- Sodium - 83.3 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 1.1 g
- Sugars - 1.4 g
- Protein - 3.1 g
- Calcium - 32.1 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift dry ingredients in a large bowl.
Step 2
Beat the eggs and add milk, then stir gradually into the flour mixture. Combine until you have a smooth batter. Beat with egg beater until full of air bubbles.
Step 3
Fill hot greased muffin pans 2/3 full. Bake in oven preheated to 450 degrees for 20 minutes. Reduce heat to 350 degrees and bake an additional 20 minutes or until crisp.
Tips
- Egg beater or whisk
- Muffin tin
1 Reviews
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