One tablespoon of Amish Country roll butter delivers about 100 calories, almost entirely from fat, with sodium varying by salted vs. unsalted.
Small Pat
Half Spoon
Full Spoon
Salted Roll Butter
- Sodium ~80–90 mg/Tbsp
- Calories match unsalted
- Great for table bread
savory
Unsalted Roll Butter
- Near-zero sodium
- Same fat and calories
- Best for baking control
baking
European-Style Roll
- Butterfat ~82%
- Dense, silky spread
- Good for laminated doughs
pastry
What Makes Roll Butter Different
Roll butter is churned butter shaped into a thick cylinder, then wrapped in parchment. The format gives you wide, clean slices for table bread, pan sauces, and baking. Brands that use this shape often sell two-pound logs, so portion awareness matters.
The dairy base follows the usual ingredient list: pasteurized cream, with or without salt. European-style versions carry a little less moisture and a touch more fat, so the texture feels dense and spreads smoothly.
Amish Roll Butter Nutrition: Label Basics And Portion Math
Per tablespoon, the numbers track the butter norm: about 100 calories, 11–12 grams of fat, and roughly 7 grams of saturated fat. Unsalted and salted sit side by side on calories; the swing you’ll notice is sodium, which drops near zero in the unsalted log.
Branded entries that mirror this style land in the same range. Databases that compile USDA-sourced records list ~102 kcal for unsalted at 14 grams and ~100 kcal for hand-rolled entries; those figures line up with common retail panels.
| Style | Calories | Saturated Fat (g) |
|---|---|---|
| Salted Roll | ~100 | ~7.2 |
| Unsalted Roll | ~102 | ~7.2 |
| European-Style Roll | ~100–102 | ~7.3 |
Portions That Match Your Plate
If you cook by feel, the spread on your knife moves the math fast. A thin swipe lands near 5–7 grams; a heaping spoonful can double that. For steady tracking, weigh once, learn the look, and use the same plate and knife each time. Pre-cut a few coins and keep them chilled so every slice of bread gets the same amount.
For baking, grams beat spoons. Recipes scale cleanly when fat is weighed, and the results stay predictable. European-style logs can help in laminated doughs since the slightly lower moisture keeps layers crisp.
How Salt Shows Up On The Label
Salt brings flavor and a nudge on the sodium line, while calories remain flat. If blood pressure is a concern, choose the unsalted roll and season in the pan or on the plate. That lets you steer the total across the whole meal, not just the bread course.
When you want a reference panel for baseline values, the USDA’s FoodData Central provides the backbone many nutrition calculators use. See the FoodData Central search for the underlying datasets that inform most trackers.
Calories, Fats, And Vitamins In Context
Butter calories come from fat. Expect about 11–12 grams per tablespoon, mostly saturated, with smaller amounts of mono- and polyunsaturated fats. Vitamin A shows up in a modest amount per spoonful, while other vitamins and minerals stay minimal. That profile makes roll butter a flavor tool rather than a primary nutrient source.
Use it to carry herbs, brown in a pan, or finish a steak. A small coin swirled into vegetables can make a weeknight side sing without pushing calories through the roof.
Serving Size Cheatsheet
Portions change with the job. Toast wants less; pancakes or roasted potatoes tend to pull more. This quick table helps you translate what’s on the knife into the ballpark on your label.
| Serving | Weight (g) | Calories |
|---|---|---|
| Small Pat | 5 | ~36 |
| Thin Slice | 7 | ~50 |
| Standard Spoon | 10 | ~72 |
| Full Tablespoon | 14 | ~100–102 |
| Two-Tablespoon Knob | 28 | ~200–204 |
How A Log Compares To Sticks
The shape doesn’t change the numbers. By weight, a slice from the roll matches a piece from a standard stick. The log format is about handling and presentation: tidy coins for bread baskets, easier portioning for sauce work, and less paper waste in busy kitchens.
European-style logs often list butterfat near eighty-two percent. That small shift trims moisture and bumps richness, which bakers like when they want flaky layers and clean lift.
Buying Tips, Storage, And Food Safety
Pick a roll with tight parchment, clean ends, and a firm feel through the wrapper. A two-pound log goes a long way, so split it into thirds and freeze what you won’t use this month. Wrap each piece in parchment, then a freezer bag to block odors. Thaw in the fridge for a day before using.
In the fridge, park butter on a lower shelf where the temperature holds steady. For the table, set out only what you’ll finish within an hour. Butter softens quickly; a small crock keeps shape while staying spreadable.
Everyday Cooking Moves
For pan work, start with a neutral oil, then add a coin of butter for color and aroma. The oil raises the smoke point and keeps milk solids from scorching during a hard sear. Off heat, swirl in a small coin to round off sharp edges in pan sauces.
For baking, match salted vs. unsalted to the recipe. If a formula expects salted and you only have unsalted, add a pinch of salt per stick’s worth of fat to even out the taste. For brown butter, watch for golden specks and a toasted aroma, then pull the pan so the milk solids don’t tip into bitter territory.
Sodium, Cholesterol, And When To Go Light
If sodium control is a daily goal, lean on the unsalted log and season the finished dish. The fat grams stay the same either way. If you’re budgeting cholesterol across the day, keep portions small and shift more of your fat toward olive oil and nuts at other meals.
Label rules help shoppers trust what’s in the package. The FDA keeps the standards framework that sets expectations for staple foods; that’s why dairy labels look consistent from brand to brand. The agency’s overview of standards of identity explains how those guardrails work.
Straight Answers To Common Checks
Is There Protein Or Carbs In A Spoonful?
Not in any meaningful amount. A tablespoon reads as roughly zero grams for both, with calories driven by fat. Any trace numbers won’t sway your totals.
Is The “Amish” Label A Different Recipe?
The branding centers on shape and wrapping. Recipes line up with mainstream butter formulas, so you can expect the same calories, the same fat grams, and the same melt.
Can You Swap Sticks And A Log One-To-One?
Yes—match by grams, not heaping spoons. If a laminated dough prefers a higher butterfat style, reach for a European-style roll for steadier results.
Use It Like A Flavor Tool
Roll butter earns its spot for taste and control. The nutrition lines mirror standard butter, so portion size carries the day. Keep coins small, lean on herbs and bright acids for lift, and let that creamy finish tie the plate together.