1 package (1/4 ounce) active dry yeast
3/4 cup warm 2% milk (110° to 115°)
2 large eggs, room temperature, divided use
2 tablespoons butter, melted
4-1/2 teaspoons sugar
1 tablespoon minced fresh chives
2-1/2 teaspoons grated orange zest
1-1/4 teaspoons salt
1-1/4 teaspoons dried tarragon
2-1/2 to 3 cups all-purpose flour
1/2 cup chopped dried cherries
1/3 cup chopped pistachios
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine 1 egg, butter, sugar, chives, zest, salt, tarragon, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Knead in cherries and pistachios. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 12 balls. Roll each into a 10-in. rope. Fold in half; twist together. Shape into a ring and pinch ends together. Repeat with remaining ropes. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 375°. In a small bowl, whisk remaining egg; brush over rolls. Bake until golden brown, 11 to 13 minutes. Remove from pans to wire racks; serve warm.
Contest Winner
Total Time Prep: 30 min. + rising Bake: 15 min.
Makes 1 dozen