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

In small bowl combine brown sugar, 2 tablespoons butter and corn syrup. Microwave on high for 1 or 2 minutes until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture into 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 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. 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 microwave. Cook on high for 2 to 3 minutes, turning and rearranging cups after 1 minute. Let cool one minute. Loosen sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm.