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1
Place sweet potatoes into a large pot and cover with salted water; bring to a boil.
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2
Reduce heat to medium-low and simmer until very tender, 15 to 20 minutes.
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3
Drain well.
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4
Mash sweet potatoes with a potato masher.
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5
Measure out 1 cup and allow to cool to room temperature.
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6
Refrigerate remaining mashed sweet potatoes for another use.
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7
Whisk 1/2 cup flour, 1/2 cup warm water, and yeast together in a bowl.
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8
Cover and and place in a warm place to allow yeast to activate, about 15 minutes.
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9
Spoon 1 cup of cooled mashed sweet potatoes into yeast mixture and transfer to the bowl of a stand mixer.
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10
Add egg, melted butter, honey, and sea salt and about 3 cups flour.
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11
Mix using the dough hook.
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12
Knead for 2 to 3 minutes.
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13
If dough seems too sticky, gradually add in remaining flour or as needed to where dough pulls away from the sides of the mixing bowl.
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14
Continue kneading until dough is very soft, only slightly sticky, and somewhat elastic, about 2 minutes.
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15
Transfer dough to a floured surface.
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16
Shape into smooth ball.
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17
Return dough to bowl and drizzle with oil; rub oil over entire surface to prevent dough from drying out.
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18
Cover and place in a warm spot until dough has doubled in size, about 2 hours.
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19
Turn dough out onto a lightly floured surface.
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20
Gently press out air pockets.
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21
If needed, use only enough flour to keep dough from sticking.
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22
Press into rectangular shape about 3/4-inch thick.
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23
Cut dough into 16 equal sized pieces.
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24
Gently shape each piece into a ball.
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25
Slightly flatten each ball and place onto a rimmed baking sheet lined with a silicone baking mat.
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26
Let rise until double, about 45 minutes.
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27
Preheat oven to 400 degrees F (200 degrees C).
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28
Whisk 1 egg and 1 teaspoon water together in a bowl.
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29
Brush each bun with egg mixture.
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30
Sprinkle dough with sesame seeds.
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31
Bake in the preheated oven until browned, about 15 minutes.
