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Handgun Radio 404 – Police Transition to Revolvers & Error 404 Host Not Found!

Handgun Radio Episode 404 Host Not Found

Hello and welcome to Handgun Radio! I’m Not Ryan Michad from the wild woods of Central Maine, and this is your home for all the news, information and discussion in the handgunning world!

This week we talk Police Transition from Revolvers

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Week in Review:

Easy Potato Rolls

NYSP Switch to Semi-Auto Pistols

NYPD ends use of six-shooter revolvers

Revolver to Semi-Auto: Massad Ayoob’s Law Enforcement Gun Journey

NJSP and HK P7

Utah Highway Patrol HK P7

Park Police and the P7M13

Notes on early Smith & Wesson semi-autos

Duty Handgun History

Miami Shootout

Wrap Up:

Don’t forget to shop Brownells using our affiliate link! Head to and click the affiliate link in the upper right hand corner!

Until Next Week, Have fun and Safe Shooting!!!

Potato Rolls


  • 1 cup lukewarm potato water*
  • 1 large egg
  • 2 teaspoons instant yeast
  • 3 to 3 1/4 cups all-purpose Flour
  • 1 1/4 teaspoons salt
  • 3 tablespoons sugar
  • 1/4 cup (4 tablespoons) unsalted butter, very soft
  • 1/4 cup nonfat dry milk

*Water in which you’ve boiled potatoes. If you don’t have potato water, use a scant cup water plus 1/4 cup dried potato flakes.


  1. Whisk together the yeast, egg and potato water.
  2. Whisk together the remaining dry ingredients, stirring everything together as best you can. Add the soft butter.
  3. Mix and knead everything together until you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take 5 to 7 minutes at second speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom.
  4. Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, until it’s nearly doubled in bulk, about 1 hour. Rising may take longer, give it enough time to become quite puffy.
  5. While the dough is rising, lightly grease a 9″ x 13″ pan.
  6. Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces.
  7. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball.
  8. Place rolls in the 9″ x 13″ pan, spacing them evenly; don’t worry if they touch one another.
  9. Cover the pan with lightly greased plastic wrap, and allow the rolls to rise till they’re very puffy, and have reached out and touched one another, about 1 hour. While the rolls are rising, preheat the oven to 350°F.
  10. Bake the rolls until they’re a deep golden brown on top, and lighter on the sides, 20 to 25 minutes.
  11. Remove the rolls from the oven, and after 2 or 3 minutes, carefully transfer them to a rack. They’ll be hot and delicate, so be careful.