Pumpkin Herb Whole Wheat Dinner Rolls

In a large mixing bowl whisk together the flour, yeast, granulated garlic, dried herbs, sea salt, and nutmeg. In a smaller bowl combine the warm water, pumpkin puree, maple syrup, and oil. Add the wet ingredients to the dry ingredients. Using a sturdy wooden spoon or spatula mix until everything is combined and there are no patches of flour. You can also make this in the bowl of a stand mixer and then use a bread book mix on low speed to combine.
Lightly cover the large bowl with plastic wrap or a kitchen towel and let it rest in a warm place for 2 hours. It will double in size during that time.
To make the rolls, flour a surface with whole wheat flour and remove the dough from the bowl (with floured hands). Roll it around in the flour a couple of times and form a smooth ball. Stretch or roll the ball out into a log about 1 foot long. Take a knife and cut the dough into 10 equal pieces. Lightly form into balls and place on a baking sheet lined with parchment paper.
Mist with olive oil spray and cover with plastic wrap. Let the dough balls rest for 60 minutes at room temperature before baking. Preheat the oven to 400 degrees F. After the dough has rested for 60 minutes, remove the plastic wrap and sprinkle a little dried Italian seasoning on top of each roll.
Bake the rolls for 20 minutes. Allow the rolls to cool for 10-15 minutes on the baking sheet before eating.
Store cooled leftover rolls in an airtight container on the counter for up to 3 days.