To make the monkey bread dough, heat milk with butter in a saucepan over low heat until an instant-read thermometer reads 115℉. Remove from heat.
In a bowl of a stand mixer fitted with a hook attachment, add flour, salt, sugar, and yeast. Place the yeast opposite from the salt so it doesn’t kill the yeast.
Beat eggs into the lukewarm milk mixture.
With the motor running, slowly add the milk mixture to the dry ingredients until a shaggy dough forms.
Continue to knead the dough for 12-15 minutes until smooth and elastic.
Transfer the dough to a large, lightly greased bowl and cover loosely with a clean kitchen towel and place it in a warm place in the kitchen. Let it rise for 2 hours. You can refrigerate your dough in the fridge overnight if you don’t plan on using it right away.
When ready to form the dough balls, remove the dough from the bowl, and roll it into a rough 8x10 rectangle.
Using a bench scraper, knife, or pizza slicer to cut dough into 70-80 pieces. Roll each dough into a ball.
Place the dough balls into a buttered bundt pan. Drizzle with 2 tablespoons of tahini salted caramel.
Cover the bundt pan tightly with plastic wrap and place it in a warm area in your kitchen and let the dough balls rise for 60-90 minutes.
Preheat the oven to 350℉.
Unwrap the pan. Place the pan on a baking sheet and bake until the top is golden brown, about 30 minutes.
Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool slightly, about 10 minutes.
Drizzle with tahini salted caramel and garnish with toasted sesame seeds before serving.