In a large mixer bowl, dissolve yeast in warm liquid. Let stand until foamy, 5 to 10 minutes. Add 2 cups of the whole wheat flour, mashed potatoes, wheat germ, eggs, butter, honey and salt. With mixer at low speed, beat until blended. Increase speed to medium and beat for 2 minutes or until smooth, scraping bowl as needed. Stir in remaining 3 cups whole wheat flour and 2 cups of the all-purpose flour. Place dough on a heavily floured surface. Knead in enough of the remaining flour to make a smooth dough. Knead 8 to 10 minutes longer. Place in a greased bowl; turn to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Punch down dough. On a lightly floured surface, knead for 1 to 2 minutes. Divide dough into thirds, shape into loaves or rolls. To make loaves, place shaped dough in three well-greased 9 x 5 x 3-inch loaf pans. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour. Bake in a preheated 375° oven for 35 to 45 minutes or until loaves sound hollow when tapped. Remove from pans. Cool on wire racks. To make rolls, shape as desired (see below). Cover and let rise until doubled. Bake in a preheated 400° oven for 12 to 18 minutes or until golden brown, depending on the shape and size of rolls. Brush tops with melted butter if desired. Serve warm. Note: Use the water drained from cooking the potatoes and add enough milk to equal 3 1/3 cups liquid. Or, if using leftover mashed potatoes, use all milk. Note: Try the Cinnamon Rolls with one-third of the dough.
