Homemade Pâté and Rolls – All from Scratch

Step-by-step method

At a glance

You're making creamy homemade pâté and fresh bread rolls from scratch – a satisfying weekend project that takes about three hours total. The pâté involves blending liver with eggs and cream, then gently baking it in a water bath, while the rolls require a simple dough that rises twice before getting a final seed-topped bake. The trickiest part is cleaning the liver membranes thoroughly so they don't show up in your finished pâté, but once that's done, it's mostly hands-off time with rise periods and oven work.

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Clean and blend the liver

Rinse the pork liver, pat it dry and remove the white membranes, as they won't blend smoothly and you'd notice them in the finished pâté. Cut into smaller pieces and blend in a food processor until completely smooth.

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500 gram
Pork Liver
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Add eggs, cream and spices

Add the melted butter, eggs, cream and spices, then season with salt to taste. Blend thoroughly again.

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3 piece
Chicken Eggs

100 milliliter
Whipping Cream 33%

10 gram
Fresh Thyme

5 gram
Salt

3 gram
Black Pepper
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Pour into dishes

Pour the mixture into ovenproof ramekins, preserving jars, or even a terrine mould lined with food-safe plastic wrap.

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Add water

Arrange the filled dishes in a deep roasting tin or pot that fits in the oven, then pour in boiling water so the dishes are submerged at least three-quarters of the way up.
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Bake

Bake in an oven preheated to 90°C for about 45 minutes. Then let the pâté cool completely.
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Dough for the rolls

I used to mix the dough in a bread maker, letting it rise there before turning it out and baking it. I've since retired the bread maker, though, and now mix the dough in my Kenwood Cooking Chef. It comes together in no time, and then I just leave it to rise in a warm spot.

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350 gram
Medium-Fine Wheat Flour

150 gram
All-purpose wheat flour

8 gram
Dried Yeast

250 gram
Water

20 gram
Honey

5 gram
Salt

10 gram
Granulated Sugar
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Second rise

After an hour of rising, turn the dough out onto a floured surface and shape it into rolls or buns. Place them on a baking tray and let them rise for another half hour or so.
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Brush, sprinkle and bake

Preheat the oven to 180°C, brush the shaped rolls with beaten egg yolk and sprinkle with seeds, coarse salt, poppy seeds, caraway – whatever you like. Bake for about 20–25 minutes.

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1 piece
Chicken Eggs

5 gram
Salt

10 gram
Ground poppy seeds

10 gram
Caraway Seeds

Homemade Pâté and Rolls – All from Scratch

Name: Delicious Homemade Pâté and Rolls
Prep time: 25 min
Cook time: 128 min
Total time: 263 min
Yield: 4
Cuisine: Czech
Ingredients: 500 gram Pork Liver; 250 gram Water; 10 gram Granulated Sugar; 4 piece Chicken Eggs; 100 milliliter Whipping Cream 33%; 350 gram Medium-Fine Wheat Flour; 150 gram All-purpose wheat flour; 3 gram Black Pepper; 10 gram Fresh Thyme; 15 gram Salt; 8 gram Dried Yeast; 20 gram Honey; 10 gram Ground poppy seeds; 10 gram Caraway Seeds

bohynekuchyne

Prep 25 min Cook 2 h 8 min

Plus 1 h 45 min of resting (not counted in active time)

14 Ingredients

8 Steps

Hard Difficulty

What's in it?

871 kcal

Calories

106 g

Carbohydrates

25 g

Fats

55 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Homemade pâté is a wonderful thing. It's cheap, it's easy to make, and you get the satisfaction of knowing you're not feeding your kids preservatives or other artificial nonsense. All you really need is half a kilo of liver and a bit of your time.

Pork High-protein Spread

Step-by-step method

At a glance

Clean and blend the liver

For this step

Add eggs, cream and spices

For this step

Pour into dishes

Add water

Bake

Dough for the rolls

For this step

Second rise

Brush, sprinkle and bake

For this step

Homemade Pâté and Rolls – All from Scratch

Ingredients — what you'll need

What's in it?

About this recipe

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