Instructions

• Position a rack in the lower third of the oven and preheat the oven to 450°F. Place a 6-cup standard popover pan in the oven to preheat. (If using a 12-cup muffin pan to make mini popovers, place that pan in the oven instead and plan to fill 10 cups.)
• In a small skillet over medium heat, heat 2 tablespoons Land O Lakes® Salted Butter with the 3 fresh rosemary sprigs. Cook until the butter begins to brown and the rosemary is crisp, about 3–4 minutes. Remove the rosemary from the skillet and let it cool, then finely chop the fried leaves. Leave the browned butter in the skillet to cool slightly.
• Reserve the chopped rosemary: set aside about 1–2 tablespoons for the batter and 1 tablespoon for the rosemary salt.
• In a medium bowl, vigorously whisk the 1 1/2 cups whole milk and the 3 large eggs (both at room temperature) until frothy, about 1 minute. Whisk in the cooled browned butter from the skillet, the 1–2 tablespoons chopped rosemary, the 1 1/2 cups all-purpose flour, 1 teaspoon kosher salt, and the 1/2 teaspoon black pepper (optional). Whisk until combined—small lumps are OK.
• Carefully remove the hot popover (or muffin) pan from the oven. Add 1 teaspoon of the reserved 6 teaspoons Land O Lakes® Salted Butter to each cup you will use (for a 6-cup popover pan, add 1 teaspoon to each of the 6 cups; if using a muffin pan and making 10 mini popovers, add 1 teaspoon to each of the 10 cups you will fill). Swirl the butter to coat each cup.
• Evenly divide the batter between the prepared cups, filling each about 3/4 full. Return the pan to the oven and bake at 450°F for 20 minutes without opening the oven. After 20 minutes, lower the oven temperature to 350°F and bake an additional 15–20 minutes, until the popovers are puffed, golden, and crisp.
• While the popovers bake, make the honey butter: in a small bowl, combine 6 tablespoons Land O Lakes® Salted Butter (at room temperature) and 3 tablespoons honey; stir until smooth.
• Mix 1 tablespoon of the chopped rosemary with the 1 tablespoon flaky sea salt to make the rosemary salt.
• Serve the popovers warm, with the honey butter on the side and a light sprinkle of the rosemary salt on top.