In Wisconsin, they call these delicious yeast rolls Popovers but our Canadian friend remembers his mother baking them as Yorkshire Pudding. Either name, they were yummy. The recipe for Popovers calls for butter in baking while Yorkshire Pudding uses lard.Every day at the Dalles House in St Croix Falls they serve Yorkshire Pudding with a different flavored butter. Ours was Applesauce blended with softened butter and a hint of powdered sugar added to make it spreadable. Another flavored butter is made by combining raspberries and lemon with the butter.
Tastes & Treasures recipe for Refrigerator Rolls would be a nice comparison to these and very easy to make.
Refrigerator Rolls page 170
2 envelopes dry yeast
1/4 cup lukewarm water
2 cups milk
1 cup (2 sticks) butter
4 eggs
3/4 cup sugar
2 teaspoons salt
7 cups all-purpose flour
Dissolve the yeast in the lukewarm water in a bowl. Let stand for 10 to 15 minutes. Scald the milk in a saucepan. Add the butter to the hot milk and stir until melted. Beat the eggs in a mixing bowl until blended. Beat in the sugar and salt. Add the milk mixture and beat until combined. Add the yeast mixture and flour and beat until a dough forms.
Turn the dough onto a lightly floured surface and knead several times. do not allow the dough to become too stiff. Place the dough in a greased bowl, turning to coat the surface. Chill, covered for 2 to 10 hours. Shape the dough as desired and arrange on a baking sheet. Let rise until doubled in bulk. Preheat the oven to 350 degrees and bake for 15 to 20 minutes or until light brown. Decrease the sugar to 2/3 cup for a less sweet dough.
Makes about 2 dozen rolls depending on shape
