Combine 1-1/2 cups flour, wheat germ, sugar, undissolved yeast, Italian herb seasoning, salt and onion powder in a large bowl. Heat 3/4 cup water, milk and butter until very warm (120 to 130°F); stir into flour mixture. Stir in 1 egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes OR cover tightly with plastic wrap sprayed with cooking spray and refrigerate 2 to 24 hours.
Divide dough into 18 equal pieces. Divide each again into 3 equal pieces; roll into smooth balls. Place 3 balls in each section of 18 greased 2-1/2-inch muffin pan cups. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Beat remaining egg with 1 tablespoon water; brush on rolls. Bake at 400°F for 10 to 13 minutes or until done. Remove from cups; let cool on wire racks.