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Salted Rosemary Popovers with Honey Butter…these simple, 7-ingredient, melt-in-your-mouth popovers are what every holiday dinner table needs. They’re light, airy, hinted with browned butter and rosemary, and SO delicious. Special enough for all upcoming holiday dinners, yet easy enough to make any weeknight dinner that much more special. You can’t go wrong with these popovers.
This post is sponsored by Land O’Lakes.
Did you guys know that popovers are one of the first recipes on HBH?
Yes, way back in November of 2012. I’ve loved popovers ever since my mom introduced them to me when I was a kid. We’d always eat them simple, with just a pat of butter.
When I started cooking for my family, I somehow got into the habit of making popovers for Thanksgiving. It’s now one of the recipes my mom, little sister, and I look forward to making each year. We love a good popover and over the years, I’ve really perfected the perfect popover.
Most years I’ll just make my standard popover and serve them up with salted butter (always using Land O Lakes® Butter). But this year, I wanted to make them a little more special.
I’ve already mentioned this many times, but I’m really excited for this year’s Thanksgiving and upcoming holiday dinners. We’ve got fewer people at the table this year, so I can have more fun with the recipes and add my “special touches” that I love so much.
Which brings me to these salted rosemary popovers. They’re still very simple, but made a touch more special with just a few additions…golden browned butter and crispy fried rosemary swirled throughout the batter. Then they’re topped with sweet honey butter and rosemary salt for serving.
Just a few little additions, yet they make all the difference.
Here are the details.
First, butter is essential and comes into the recipe multiple times.
Since we’re browning it, use high-quality butter. As you guys know by now, I love using Land O Lakes® Butter. It’s been my go-to butter for years. It’s what I use in my kitchen every day for both cooking and baking. And it’s what I stock my kitchen with at Thanksgiving and throughout the holiday season.
Nothing compares to the rich, buttery flavor and hints of salt in Land O Lakes® Butter.
Start by cooking the butter and rosemary together until the butter is browned and the rosemary is crisp. Once the rosemary is crisp, give it a rough chop and stir some of it into the batter with the golden browned butter.
Next, position an oven rack in the lower third of the oven. Popovers rise a lot so it’s important to give them room! Now, place the pan in the oven to preheat. Heating the popover pan ensures the popovers will pop in the oven.
Tip: If you don’t have a popover pan, you can use a standard-size muffin pan, but the popovers will be mini popovers. Still delicious, just smaller.
OK, next…mix the batter, which is a basic mix of milk, flour, and eggs. BUT it’s made special with that browned butter and rosemary.
Remove the popover pan from the oven and add a pat of butter to each popover cup. Then add the batter to the hot popover pan and bake. About 40 minutes later you’ll have these popovers, and yes, your kitchen will smell amazing.
While the popovers are baking, mix up a little honey butter using sweet honey and more of that Land O Lakes® Butter.
At the same time, mix the remaining crispy rosemary with a pinch of flaky sea salt. The combination of the sweet honey butter and salty rosemary is really what makes these popovers stand out.
Tip: You’ll want to smear that honey butter on everything this Thanksgiving, so double it.
Once you pull the popovers out of the oven, you have to serve them while warm. And with a double smear of that honey butter. Delicious.
This is one of those recipes that you’ll look forward to making every holiday season. These popovers are warming, cozy, and so easy to make.
Plus, they go with pretty much any dinner you make, whether it’s a simple weeknight meal or a holiday dinner. You can’t go wrong.
Looking for other easy breads?? Here are my favorites:
Pull Apart Parmesan Sage Butter Brioche Rolls
Salted Honey Butter Parker House Rolls
Pull-Apart Garlic Butter Bread Wreath
Lastly, if you make this Salted Rosemary Popovers with Honey Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Salted Rosemary Popovers with Honey Butter
Servings: 6 (or 10 mini popovers)
Calories Per Serving: 392 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons + 6 teaspoons Land O Lakes® Salted Butter
- 3 fresh rosemary sprigs
- 1 1/2 cups whole milk, at room temperature
- 3 large eggs, at room temperature
- 1 1/2 cups all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper (optional)
- 6 tablespoons Land O Lakes® Salted Butter, at room temperature
- 3 tablespoons honey
- 1 tablespoon flaky sea salt
Instructions
- 1. Heat 2 tablespoons butter and the rosemary in a small skillet over medium heat. Cook the butter until it begins to brown and the rosemary is crisp, about 3-4 minutes. Remove the rosemary from the skillet, let cool, then finely chop the fried leaves. 2. Position a rack in the lower third of the oven. Preheat the oven to 450°. Place a 6 cup standard popover pan in the oven. Alternately, you can use a 12-cup muffin pan and make 10 mini popovers. 3. In a medium bowl, vigorously whisk together the milk and eggs until frothy, about 1 minute. Add the browned butter, 1-2 tablespoons chopped rosemary, the flour, salt, and pepper - if using, and whisk to combine. It's OK if there are small lumps. 4. Carefully remove the popover pan from the oven and add 1 teaspoon of butter to each cup of the pan. Swirl the butter around the cups to grease the pan. Evenly divide the batter between the popover cups, filling them about 3/4 of the way full. Transfer to the oven and bake for 20 minutes. Lower the oven temperature to 350°. Bake another 15-20 minutes, until puffed, golden and crisp. 5. Meanwhile, make the honey butter. Combine 6 tablespoons butter and the honey. 6. Mix 1 tablespoon of the chopped rosemary with the flaky sea salt. Serve the warm popovers immediately, with honey butter and a sprinkle of rosemary salt.
Made these last night and was very pleased with taste. Biggest issue (mine) was that I was hopping back and forth to another recipe that I had also never tried and accidentally used 1 tbsp vs 1 tsp in each well (groan). Lot of smoke from oven and smoke alarm clanging in background made a bit of a stressful situation. Ah well, even with this, will try again and am sure it will be even better. Love your website. Have recommended to multiple people.
Aw I am really happy to hear that! Thank you so much Leigh! xTieghan
These came out delicious but WAY too salty. I’d cut the salt by half at least. Also, the popovers we’re deep brown after the 20 minute baking time at 450 so I panicked and pulled them out of the oven, at which point they promptly collapsed. I would suggest keeping a closer eye on them than I did during the first baking phase!!
Hi Manon! I am sorry these were a bit too salty for you! If there is anything I can help with, please let me know! xTieghan
These look delicious! But one question…do you use 2 tbsp or 3 tbsp of butter to cook the rosemary? The recipe calls for 3 tbsp, but the instructions say 2…I just don’t want to mess this up on Thanksgiving! Thanks in advance!
Hey Sarah,
Sorry for the confusion, you will want to use 3 tablespoons of butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I only have one small oven and the turkey will be roasting in it until dinner is served. Is there a way I can make this work? These look so amazing! If not, is there a recipe I can make completely ahead (like bright and early Thursday morning) and they’ll still be good with dinner?
Hey Kali,
Yes, you can add these right after you pull the turkey from the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there! Logistical question: if I am making these popovers on Thanksgiving, how do I manage with the popovers and turkey in the oven? Do I wait to put them in the oven until the turkey comes out? Or put them in near the end of turkey time?? Thanks for your advice!
Hey Julie,
I would put them in towards the end of the turkey time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look so good ! I made popovers for the first time a couple of Thanksgivings ago. Will have to try these – like the idea of the browned butter and rosemary. Also, that first photo of the popovers is just gorgeous. I love your food styling and you have such a great eye with your photography.
Thank you so much Mary! I am hope you try these!! xTieghan
lovely, haven’t made these in years, and these with rosemary, butter and honey are making my mouth water!
Thank you! I hope you enjoy this recipe if you try it!! xTieghan
If I make these a few days before Thanksgiving will they keep? Can I put them in the freezer and then pop them in the oven the day of? My family is meeting at one home to exchange food, after that we’ll go to our respective homes, and then have a zoom-giving. I just want to make sure they’ll still be delicious if it’s a couple hours between when I reheat them and then they’re consumed.
Hey Stefanie,
This is one of those recipes that I would serve directly out of the oven. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can these work with milk substitutes?
Hey Jen,
Yes, they will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
You made my day…… so yummmmmmmmmm
I am so happy you like this one! xTieghan
How long would you suggest allowing the popover pan to heat? I recently tried the sage popover recipe, which albeit tasty, didn’t pop even though the pan was preheated for 10 mins. Ready to continue trying more popovers with this recipe.
Hey there,
I would say at least 20 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love popovers and will be making these soon. I just finished printing the recipe and my husband walked by. I handed him the printed recipe and he said “Popovers again!” Told him about the addition of the crispy rosemary (which I have growing in a large pot in front of a south facing window). Told him the recipe was from our favorite recipe person in Colorado (where his youngest son resides). He wants them tonight….
Haha wow that is so amazing! I am so happy you both have been loving my recipes! Thank you so much! xTieghan
Hi Teigen,
That looks scrumptious. I am debating a regular size popover pan or the mini.. How much of a difference? Also, your recipe is for 6 servings, right? I would have to double up if I make 12.
Thank you always for sharing the wonderful recipes.
Hey Helen,
If you have a popover pan I would use that and yes if you want 12 you will need to double the recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello—
Will the baking time be the same if using a regular muffin pan?
Please advise and thank you!
Hey Susan,
You can follow the recipe as is:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
OMG! These look divine! Now I want a real popover pan. Cheers!
Its the best! I am really glad these turned out so well for you, Christine! Thank you! xTieghan