563 round recipes

Classic chocolate whoopie pies with two soft cocoa cake rounds sandwiching a fluffy marshmallow buttercream filling. The Pennsylvania Dutch lunchbox favorite that freezes beautifully.

Tangy, sweet Japanese-style pickled carrots, thinly sliced or julienned, ready in hours. Perfect as a side for sushi, rice bowls, grilled meats or for wraps.

No-knead whole wheat Italian bread with just six ingredients and no kneading required. A rustic round loaf baked on cornmeal with a crackling crust and dense, hearty crumb.

No-cook peach freezer jam with mashed fresh peaches, sugar, liquid pectin, and lemon juice. Stovetop-free preserve that tastes like ripe summer peaches all year round.

Homemade pita bread with the puffed pocket: bread flour, yeast, oil, and a hot oven. Soft, chewy rounds for stuffing, dipping, or tearing fresh from the pan.

Best focaccia: a soft, golden Italian flatbread topped with sweet buttery sauteed onions, scored into a raised rim and baked until golden. A simple from-scratch focaccia round.

Sliced russet potatoes brushed with oil and sprinkled with thyme and oregano roast into crispy-edged rounds in just 30 minutes for an easy side dish.

Old fashioned scones bake five-ingredient British biscuits in a hot oven for tender, lightly sweet rounds ready in 30 minutes. Serve warm with butter, cream, and jam.

Crusty rye bread round with apple cider vinegar for tang and a chewy crumb. A simple Old World loaf that bakes up dense, crackly-crusted, and perfect for thick deli sandwiches.

Baked Brie with a homemade cranberry-pear compote, honey, currants, and pumpkin pie spice. A warm, bubbly holiday appetizer served with melba rounds or sliced fruit.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.

Homemade sago biscuits press together just four pantry staples, sago, desiccated coconut, sugar, and breadcrumbs, into crisp, golden rounds. A simple, eggless Sri Lankan teatime biscuit with toasty coconut flavor.

Afternoon tea biscuits cut shortening into flour for tender, flaky scone-like rounds in 25 minutes. Bake hot until golden, then serve warm with butter and jam alongside a cup of tea.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

The Japanese version of rice is called "Japonica". It's short grain which makes the rice round and extremely sticky when cooled. You can also use aborio or risotto rice which works well.

Easy ginger spice cookies with no sugar in the dough: cinnamon, ginger, and cloves rolled and cut into rounds, then tossed warm in a sugar-substitute cinnamon coating. A diabetic-friendly cookie.