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 semi-sweet chocolate pieces

In small bowl combine brown sugar, 2 tbsp. butter and corn syrup. Cook on high for 1 to 2 minutes or until butter i smelted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six (6 oz.) custard cups. Set aside.

In a medium 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 gently floured surface. Knead gently 15 to 20 strokes. Roll into a rectangle.

In a small bowl cook 1 tbsp. 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. 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.