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Prepare levain and potatoes – 8:00 a.m. In a small bowl, mix and knead the Levain ingredients. Transfer to a small container and let it ripen for 3 hours. Bake the potatoes until cooked, remove the skin, and rice them onto a baking sheet to cool.
Mix all Main dough ingredients except potato and butter until incorporated. Add the butter and half of the riced potato, mix, then add the remaining potato. Transfer dough to a container for bulk fermentation.
Bulk fermentation – 11:15 a.m. to 2:30 p.m. (about 3.5 hours) Do 3 sets of stretches and folds during bulk fermentation. Let the dough rest for the remainder of bulk fermentation.
Divide dough into 120g portions, shape into tight balls, proof for about 2.5 hours.
Make egg wash, brush on dough, top with sesame seeds. Bake at 450°F for 25-30 minutes.
Cool the buns for 5 minutes on the baking sheets, then transfer to a wire rack to cool completely.