1/4 c. brown sugar
2 tbsp. butter
1 tbsp. light corn syrup
1 c. all purpose flour
1 tbsp. wheat germ (opt.)
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 a small bowl combine brown sugar, 2 tablespoons butter and corn syrup. Cook on 100% power (high) in microwave for 1 to 2 minutes or until butter is melted (and brown sugar is dissolved). Stir to combine. Evenly divide mixture among 6 (6 oz.) custard cups; set aside.

In a 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"x6" rectangle.

In a small bowl cook 1 tablespoon butter on High for 30 to 60 seconds or until melted. Brush over dough. Combine sugar and orange peel, sprinkle on dough. Sprinkle chocolate pieces over dough. Beginning from short side, roll up jelly roll style, seal seams.

Slice into 1" 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 and re-arranging cups once after 1 minute. Let cool 1 minute. Loosen sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm. Makes 6 rolls.