In a bowl stir together warm water and yeast. Add honey, oil, eggs, and salt; beat until combined. Add dry milk powder, oats, cornmeal, and wheat germ; beat until combined.

Add 1 cup of the all-purpose flour and all of the whole wheat flour; beat on low speed for 30 seconds, scraping the bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in rye flour and as much of the remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (1 to 1-1/4 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Shape each half into a loaf. Place in 2 greased 8x4x2-inch loaf pans. Cover; let rise in a warm place until nearly double (30 to 45 minutes).

Bake in a 375 degree F oven for 35 to 40 minutes or until bread sounds hollow when tapped. (If necessary, cover loosely with foil the last 20 minutes of baking to prevent overbrowning.) Remove from pans; place on a wire rack. Brush with margarine or butter. Cool completely. Makes 2 loaves (32 servings).

Prepare dough as directed through first rising and resting. Divide each half into 36 pieces. Shape each piece into a ball, pulling edges under to make smooth tops. Lightly grease 24 muffin cups. Place 3 balls in each cup, smooth sides up. Let rise in a warm place until nearly double (about 30 minutes). Bake in a 375 degree F. oven for 12 to 15 minutes or until tops are golden brown. Remove from pans; place on a wire rack. Brush with margarine or butter. Serve warm. Makes 24 rolls.