For the Dough:

1. In the bowl of your stand mixer with dough hook attachment, combine flour and salt.
2. In a small saucepan, warm milk over low heat, just until warm to the touch. Remove from the heat and add to flour mixture. Add yeast, sugar, eggs, and butter. Beat on a low speed until a soft, tacky dough comes together. Cover and place in a dark warm spot until the dough has doubled in side.

For the Filling:

1. In a medium bowl, toss together sliced peaches, vanilla, and 2 tablespoons of brown sugar. Set aside.

For the Tahini Caramel Sauce:

1. Combine all ingredients for the sauce in a small saucepan and whisk until the sugar has melted and the mixture begins to thicken.
2. *Brush the edges of the saucepan with water to keep the caramel from crystallizing around the edges.
3. Once the sauce has thickened and is bubbling, remove from the heat.

Assembly:

1. On a well floured surface, turn the risen dough over and roll out into a 12x18 rectangle. Brush with melted butter. Layout the sliced peaches into rows as photographed. Finally, sprinkle with the reserved ¼ cup brown sugar. Carefully roll into cylinder and slice, crosswise into about 10 rolls.
2. Pour half of the caramel sauce into the bottom of your baking dish or pan, and carefully place each roll on top. Cover and let rise again, until the rolls have doubled in size.
3. Preheat oven to 375 degrees F. Bake the buns for about 35 minutes, until golden. Remove from the oven and onto a hot plate. Drizzle the remaining caramel sauce over the buns and let cool slightly before serving.
4. Buns will keep for up to 5 days when stored in an airtight container.