1/2 teaspoon each dried marjoram, parsley flakes and tarragon
1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon sugar
1 teaspoon salt
2 cups all-purpose flour
1 egg, lightly beaten
In a small skillet, saute onion and garlic in butter until tender. Stir in herbs; cool. In a food processor, dissolve yeast in warm water. Add the sugar, salt and onion mixture. Add flour; cover and process until dough forms a smooth ball.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a floured surface; divide into 24 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
Brush with egg. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks. Serve warm.