1 cup all-purpose flour
1/2 teaspoon salt
1 cup white sugar
3 eggs
1 (8 ounce) can milk
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch baking dish.
In a medium bowl, stir together the flour, salt and sugar. Set aside. Pour in the egg mixture, a 1/4 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured board, and knead for 10 to 15 minutes or until smooth and elastic, about 3 minutes. On a lightly floured surface, roll out the dough into a circle approximately 4x15 inches.
In a large bowl, or deep and shallow skillet, heat the milk until slightly warm. Add eggs until fully melted, then spread to the bottom of the prepared pan and sprinkle 5 to 10 teaspoons of the melted cream over the top.
Bake 8 to 10 minutes; do not brown. Cool completely in pan and remove from pan. Keep browned butter warm by sprinkling over the browned roll during last 5 minutes of baking. Instead, spread 3/4 of the cream over the boneless roll, leaving approximately 1/3 to 1/4 inch on the side. Cover, and let rise 30 minutes. Cover, and let rise 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and bake 8 to 10 minutes, until firm and tender.
Cut into 12 wedges and serve hot.