Chocolate Chips Caramel Rolls

1/4 cup brown sugar
2 tablespoons butter or margarine
1 tablespoon light corn syrup
1 cup all purpose flour
1 tablespoon wheat germ
1 1/2 teaspoon baking powder
3 tablespoons shortening
1/4 cup milk
1 tablespoon butter or margarine
2 tablespoons sugar
1/4 teaspoon grated orange peel
1/4 cup miniature semisweet chocolate pieces


In a small bowl combine brown sugar, 2 tablespoons butter and corn syrup. Cool on 100% power (high) for 1 to 2 minutes or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divided mixture among
six 6- ounce custard cups. Set aside.
In a mixing bowl stir together flour, wheat germ and baking powder. Cut in shortening till mixture resembles coarse crumbs. Add milk all at once; stir just till dough clings together. Turn out onto a lightly floured surface. Knead gently 15 to 20 strokes. Roll into a 10x6 inch rectangle. In a small bowl cook 1 tablespoon butter on high for 30-60 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 to microwave oven. Cook on high for 2-3 minutes or till 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