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To make the dough: In a large bowl or the bucket of your bread machine set on the dough cycle, combine the water, yeast, salt, sugar, and sesame oil.
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Whisk together 1 cup (120g) of the flour with the potato flour or potato flakes, and add to the water mixture.
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Add the remaining flour and mix until a soft dough forms (or start your bread machine). Knead the dough for 6 minutes in a mixer (with the dough hook) at medium speed, or 8 to 10 minutes by hand; it should be quite soft but not stick to your finger when lightly touched. Adjust the dough's consistency by kneading in water or flour by the tablespoon as needed.
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Cover the bowl and let the dough rise for 45 to 60 minutes, or until doubled. If using a bread machine, simply let it finish its cycle after checking the dough's consistency.
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To make the filling: Mix together the tahini, honey, sesame seeds, and salt. Stir in the scallions.
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To shape the rolls: Deflate the dough and roll it on a lightly floured surface into a 10" x 16" rectangle. Spread the filling over the dough, leaving 1/2" on each of the long sides bare. Roll the dough up from the long side and pinch the edges together.
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Using a sharp knife or dental floss, slice the dough into 12 pieces. Space the rolls, cut side up, on a parchment-lined baking sheet or in a 9" x 13" pan. The rolls may seem delicate at this point; that's OK. Cover with greased plastic wrap and let them rise for 20 minutes while you preheat your oven to 350°F.
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Once the rolls are puffy, brush the tops with water and sprinkle with the black and white sesame seeds.
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Bake the rolls for 20 to 25 minutes, until golden brown. Remove them from the oven and serve warm, topped with chili crisp as desired.
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Storage instructions: Store rolls, well-wrapped, at room temperature for a couple of days; freeze for longer storage.
