Mix butter, sugar and hot water. Let cool to lukewarm. Dissolve yeast in warm water. Add yeast/water mixture to butter/sugar/water mixture. Add eggs and salt and stir to combine. Add flours and wheat germ to make a soft dough. This dough is a little wetter than most roll doughs. Divide into four. Roll each ball into a circle about 1/4" thick. Cut like a pie into eight wedges (I use a pizza cutter). Roll, starting at outside edge, to form a crescent roll. Place on a greased cookie sheet. Let rise until doubled (1-1 1/2 hrs). Bake at 350° until golden. Makes 32 rolls.
For Cinnamon Rolls: Roll each of the four dough balls into a 12 x 8' rectangle. Brush with butter, sprinkle with sugar and cinnamon and roll into 12" log. Cut into eight 1 1/2" pieces. Place in 8" round pan. Let rise until doubled. Bake at 350° until golden.
To make ahead: Make dough and form crescents as above. Place on greased cookie sheet. Freeze for 4 hrs or overnight. Pop off sheet, place in ziploc freezer bags. When desired, set on greased cookie sheet at room temperature for three hours, then bake.