2 1/2 Cups all purpose flour
2 Tablespoons onion powder
1 Teaspoon salt
4 Eggs (slightly beaten)
2 1/2 Cups milk
6 Tablespoons rib roast pan drippings
Preheat oven to 400 degrees. In large bowl combine flour, onion powder and salt. Make a well in center, add eggs and milk. Beat with wire whisk until smooth. Spoon drippings into each of 24 three inch muffin pan cups. Tilt pan to coat bottom. Heat pans 1 minute in hot oven. Remove from oven and pour 1/4 cup batter into each cup. Bake until puffed and golden about 30 minutes. Loosen with spatula and serve with Herbed Standing Rib Roast.
Tip: We found that mixing in the blender seemed to make the pudding lighter when mixed longer and more thoroughly.
This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls. We've even use for cinnamon roll dough as well. It is an easy recipe to make, and very good.