Buttered popovers are a great accompaniment to dinner, and they take far less time to make than rolls. Or drizzled with honey or smeared with jam, they make a delightful breakfast, brunch, or snack. The ideal popover is crisp and well browned on the outside and hollow on the inside, with inner walls that are lush and custardy. And the ideal popover recipe can be made in a popover pan or a muffin tin. We engineered our no-fuss recipe to check both boxes. We started with bread flour. The extra gluten-forming protein in bread flour helped produce popovers that were about 30 percent taller than those made with all-purpose flour. And their higher walls were also thinner, making them a bit crisper, and that crispness held up as they cooled. We also found streamlined ways to circumvent a couple of common steps. Many recipes call for preheating the popover pan …