In a small bowl, combine water and yeast; stir to dissolve yeast. In a microwave-safe bowl, microwave milk, covered, on 100 percent power (high) for 1 minute and 45 seconds or until heated through (scalded).
In a large mixing bowl, combine the milk, potato flakes, brown sugar, butter and salt. Beat with an electric mixer fitted with a dough hook on low speed for 30 seconds, scraping sides of bowl. Beat in yeast mixture and eggs until combined. Add whole wheat flour and beat on low for 3 minutes. Add 1 1/2 cups of the all-purpose flour and beat on low for 3 minutes. Beat in enough of the remaining 1/2 cup flour to make a soft dough that just starts to pull away from sides of bowl (dough will be slightly sticky). Or, turn dough out onto a lightly floured surface. Knead in enough of the remaining 1/2 cup flour to make a moderately soft dough that is smooth and elastic (5 to 8 minutes total).
Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in warm place until double in size (about 1 1/2 hours).
Punch dough down. Turn dough out onto a lightly flour surface. Divide dough into three portions. Cover; let rest for 10 minutes. Meanwhile, lightly grease large baking sheets.
Roll each dough portion into a 12-inch circle. With sharp knife, cut each circle into 8 wedges. Starting at the wide end of each wedge, loosely roll toward the point, forming a crescent shape and curving edges inward. Place rolls 2 to 3 inches apart on prepared baking sheets. Cover and let rise in a warm place until nearly double in size (about 1 hour.)
Bake in a 350 degrees oven for 8 to 10 minutes or until golden. Remove and cool on wire racks. Brush tops of hot rolls with melted butter. Serve rolls warm.