Step 1

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).

Step 2

Turn dough onto a floured surface; knead until smooth and elastic, 6-8 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.

Step 3

Punch down dough. Turn onto a lightly floured surface; divide and shape dough 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.

Step 4

Preheat oven to 375°. In a small bowl, whisk remaining egg; brush over rolls. Bake until golden brown, 11-13 minutes. Remove from pans to wire racks; serve warm.