1/4 c. brown sugar
2 tbsp. butter
1 tbsp. light corn syrup
1 c. all purpose flour
1 tbsp. 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 semisweet chocolate pieces

In a small bowl combine brown sugar, 2 tablespoons butter and corn syrup. Cook on 100% power (high) for 1 to 2 minutes or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six 6 ounce 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 x 6 inch 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 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 and rearranging 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.