I believe this recipe comes from the food section of the Los Angeles Times, circa 1993 or so. I've made it numerous times, and even if I've allowed the dough to sit out a bit too long, the rolls still come out of the oven light, fluffy, and tasty. If you need more than 12 rolls, make 2 batches. Do not try to double the recipe.

Prep Time: 15 minutes, plus about 2 hours rising time
Cook Time: 12 to 15 minutes
Yield: 12 rolls

1/4 cup warm water
1 package active dry yeast (1.25 oz.)
1/4 cup butter, softened
3 1/4 cups flour
1/4 cup sugar
2 tsp salt
3/4 cup milk, at room temperature
1 egg

Combine water and yeast. Set aside until foamy, about 5 minutes.

Combine butter, 1/2 of the flour, the sugar, and the salt in a food processor. Pulse until mixture resembles coarse meal. Add yeast mixture, milk, and egg and blend well. With processor running, add remaining flour through the feed tube, just until dough forms a ball on top of the processor blade.

Place dough in a greased bowl and turn to grease sides. Cover and let rise in a warm place until doubled (1 to 1 1/2 hours). Punch dough down and let rise until doubled again (about 30 minutes).

Preheat the oven to 400 degrees. Form dough into 12 balls. Place balls in a greased standard-sized muffin pan. Using kitchen shears, cut each dough ball across almost all the way through, to form a cross on top of the ball (cut once, rotate 90 degrees, and cut again). Cover and set the pan aside for 15 minutes. Bake until the rolls are golden, about 12 to 15 minutes.