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In a glass measuring cup or small bowl, combine sugar and 1 c. lukewarm (98° to 105°) water. Sprinkle yeast on top and let sit until foamy, about 5 minutes, then stir to combine.
In the large bowl of a stand mixer fitted with the dough hook, beat flour and kosher salt on medium-low speed until combined. Add yeast mixture, potatoes, and 2 Tbsp. honey and beat on medium-high speed until combined. With the mixer running, add 3 Tbsp. butter, 1 Tbsp. at a time, until fully incorporated. Continue to beat until a smooth dough forms, about 5 minutes.
Grease a large bowl with cooking spray and transfer dough to bowl. Cover with a kitchen towel and let rise until doubled in size, about 1 hour.
On a lightly floured surface, turn out dough. Divide dough into 12 pieces and roll each into a smooth ball.
Grease a 13" x 9" baking pan with cooking spray. Arrange balls in pan, spacing about 1" apart. Cover and let rise another 45 minutes.
Preheat oven to 400°. In a small heatproof bowl, microwave remaining 2 Tbsp. honey and 2 Tbsp. butter in 20-second increments, stirring between each, until melted, about 1 minute total. Brush tops of dough with about half of butter mixture; sprinkle with sea salt.
Bake rolls until golden brown, about 25 minutes.
Brush rolls with more butter mixture and serve warm.