Melt butter. Add 1/2 cup nuts, sugar, and vinegar. Cook to hard ball or crack (260oF.) over medium heat, stirring until light brown. Pour mixture into large cookie sheet. Melt Hershey bar and spread over toffee.
Sprinkle with remaining 1/2 cup nuts. Chill and break into bite size pieces.
Dissolve yeast in lukewarm water with 1 teaspoon sugar. Add butter to milk and heat until butter is just melted. Cool to lukewarm and then add the yeast and water. In a large mixing bowl add milk and yeast mixture with the sugar and salt and about a cup of flour and stir to mix. Then add beaten eggs and rest of the flour. The dough should be very soft and sticky almost like a cake mix but a little stiffer. DO NOT ADD MORE FLOUR OR THE FINAL ROLLS WILL BE TOUGH. Put dough in a greased bowl, grease top and let rise until almost doubled. Punch down and then refrigerate over night or at least 8 hours. You may have to punch it down again. When the dough is chilled it is very easy to handle. Lightly flour a board or your counter and only pull out the dough you will be working with keeping the rest refrigerated until needed. Roll out and cut as desired or cover with melted butter and cinnamon and sugar as desired. You can add raisons (best if soaked in hot water for a few minutes to soften and then drained well), nuts or whatever you like to fill rolls with. Roll up in a jelly roll fashion and cut rolls and place close together on a greased pan. Brush tops with melted butter and let raise until doubled. Because the dough is chilled they may take longer to raise, especially in a cool kitchen.
Bake for about 15 minutes (check during baking, don’t over bake) in an oven preheated to 350 degrees. Frost as desired when cooled.
Also good rolled out and cut and fried as donuts, other fried dough or assorted coffee cakes.
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