1/4 c. brown sugar
2 tbsp. butter
1 tbsp. light corn syrup
1 c. all-purpose flour
1 tsp. wheat germ
1 1/2 tsp. baking powder
3 tbsp. shortening
1/4 c. milk
1 tbsp. butter
2 tbsp. sugar
1/4 tsp. grated orange peel
1/4 c. miniature semi-sweet chocolate pieces

In small bowl combine sugar, 2 tablespoons butter and corn syrup. Cook 1 or 2 minutes in microwave until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six 6-ounce custard cups. Set aside. In mixing bowl stir together flour, wheat germ, and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir just until dough clings together. Turn out onto a lightly floured surface. Knead gently 15 to 20 strokes. Roll into a 10 x 6 inch rectangle.

In a small bowl, melt 1 tablespoon butter in microwave. Brush over dough. Combine sugar and orange peel; sprinkle over dough. Sprinkle chocolate pieces over dough. Beginning from short side, roll up jelly roll style. Seal seams. Slice into 1 inch pieces. Place dough slices, cut side down, in custard cups. Arrange cups in a circle in the microwave oven. Cook on high for 2 to 3 minutes or until a wooden toothpick comes out clean, turning cups once every minute. Let cool for one minute. Loose sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm. Makes 6 rolls.