One tablespoon of Amish-style butter has about 100 calories, mostly from fat, with sodium varying by brand and salted vs. unsalted.
Low Sodium
Mid Sodium
High Sodium
Unsalted Roll
- Best for baking
- Near-zero sodium
- Clean dairy flavor
Baking Control
Salted Roll
- 80–100 mg sodium
- Ready for the table
- Balanced salinity
Table-Ready
Cultured Or Euro-Style
- 82–85% butterfat
- Tangy cream note
- Silky mouthfeel
Higher Butterfat
Amish Butter Nutrition Breakdown And Label Tips
Roll butter looks rustic, yet the numbers sit close to stick butter. The swing shows up with sodium. Unsalted rolls sit near zero. Salted logs usually land around 80–100 milligrams per tablespoon, which mirrors common sticks. Fat stays near 11 grams per tablespoon, with about seven grams saturated. Protein and carbs are trace.
That match makes sense. “Butter” has a legal meaning in the United States: at least 80% milkfat by weight. Producers can go higher, and many Amish-style rolls aim for 82–85% for a silkier texture. Calories per spoon barely shift when fat rises a point or two; flavor and mouthfeel are where you notice the change.
| Nutrient (Per 1 Tbsp) | Regular Stick | Amish-Style Roll |
|---|---|---|
| Calories | 100–102 kcal | ~100 kcal |
| Total Fat | 11–12 g | ~11 g |
| Saturated Fat | ~7 g | ~7 g |
| Trans Fat | ~0.2 g | ~0.2 g |
| Cholesterol | ~31 mg | ~31 mg |
| Sodium | 0 mg (unsalted) • 80–100 mg (salted) | 0–5 mg (unsalted) • 80–100 mg (salted) |
| Total Carbs | 0 g | 0 g |
| Lactose | Trace (usually <0.1 g) | Trace (usually <0.1 g) |
| Vitamin A | ~11% DV | ~11% DV |
Where do these figures come from? The federal standard of identity anchors the 80% milkfat baseline, while reputable nutrient tables list the per-spoon averages for salted butter. Together, those two sources explain why roll butter and sticks read almost the same on labels even when the format looks different.
What Makes A Roll Different From A Stick?
Two things stand out: format and butterfat. Rolls are churned in larger batches, then shaped into logs and wrapped in parchment. Sticks are molded into quarter-pound bars. Many roll producers target a higher butterfat percentage, which gives a dense, velvety knife mark and a slow melt on warm toast.
That higher fat target sits in the same range as “European-style” butters. You’ll see 82% on many labels, sometimes 84–85%. The trade-off is straightforward: richer flavor and a silky crumb in cakes, along with a touch less water. In pan work, that can reduce spatter. In laminated doughs, the plasticity helps clean layers.
Reading The Label: Salt, Serving Size, And Claims
Start with the serving size. One tablespoon equals 14 grams. If a log lists a different spoon weight, adjust your math. Next, check sodium. Unsalted logs keep it near zero. Salted logs commonly show 80–100 milligrams per tablespoon. If you’re tracking sodium, slice thinner or choose unsalted and season on the plate.
Claims can look fussy, yet a few are plain. “Sweet cream” means fresh cream rather than cultured cream. “Cultured” means the cream was fermented before churning, which adds a tangy note. “European-style” often signals 82% milkfat. None of those change the calorie math much at a tablespoon scale.
How It Fits In Cooking
Baking
Unsalted is the default for precise recipes. It lets you dial salt in doughs and batters. The slightly higher fat in many rolls can soften a cake crumb and bring a smooth sheen to buttercreams.
Sautéing
Butter smokes at a lower temperature than high-heat oils. For browning without scorching, add a splash of neutral oil or clarify into ghee. The water and milk solids are what brown; removing them raises the workable heat window.
Spreading
Rolls are great for the table. The round slices look handsome on boards. Salted styles deliver ready-to-eat flavor; unsalted shines when you want the food to speak, like on fresh sourdough or steamed vegetables.
Calories, Fat, And Portion Swaps
Every tablespoon sits near 100 calories. Small moves add up across a week. Swap a pat for olive oil on roasted vegetables. Whip softened butter with a splash of water to trap air for a lighter spread. Or use a measured teaspoon for toast instead of an eyeballed swipe.
| Portion | Approx. Calories | Practical Swap |
|---|---|---|
| 1 teaspoon (5 g) | ~36 kcal | Brush with infused olive oil |
| 1 tablespoon (14 g) | ~100 kcal | Whipped butter for spread |
| 2 tablespoons (28 g) | ~200 kcal | Split: 1 tbsp butter + 1 tbsp oil |
Lactose, Allergies, And Substitutes
Butter carries only trace lactose. Many people with lactose intolerance handle a pat or two without issues. Milk allergy is different; even clarified butter can retain tiny milk proteins that trigger a reaction. In that case, reach for plant-based spreads or pure oils that fit your needs.
For those who want the buttery note with less dairy, try ghee for high-heat work or a 50/50 blend of butter and extra-virgin olive oil for finishing. The blend lowers saturated fat per spoon and still gives a familiar flavor on vegetables and fish.
Buying, Storing, And Food Safety
Look for parchment-wrapped logs with a clean cream aroma. If you bake often, pick unsalted. If you mostly spread, a salted roll saves a step at the table. For storage, keep a working piece covered at room temp for short windows in a butter bell, and stash the rest chilled. For months of life, freeze well-wrapped portions and thaw in the fridge.
Rancidity shows up as a waxy or paint-like smell. That’s oxidation. Light, heat, and air speed it up. Keep wraps tight, limit temperature swings, and rotate stock. Clean knives help too.
When Higher Butterfat Helps
Cakes
A touch higher fat brings tenderness and a lush mouthfeel. In buttercreams, it can help the emulsion hold smooth at cool room temps.
Pastry
In rough puff and croissants, pliable fat gives tidy layers. Chill the block, keep the dough cool, and work in quick passes.
Table Use
Thin slices melt slower and sit glossy on warm bread. That’s where many folks notice the difference most.
How This Style Compares To Other Dairy Fats
Ghee
Nearly pure milkfat with the water and milk solids removed. It handles higher heat and keeps well at room temp when sealed.
Heavy Cream
Similar calories per tablespoon, yet in liquid form with more water. For sauces, the choice comes down to texture and technique.
Cultured Butter
Same ballpark on calories and fat. The fermented cream brings a tang that can lift simple bakes and compound butters.
Label Math You Can Use Tonight
Scan serving size first. If it says 10 grams per spoon, scale the calories up by half again to match a 15-gram slab, or down for a five-gram pat. Sodium is the swing factor between salted and unsalted, so match that to your meal plan. For flavor, small finishing pats do more work than big cooking chunks.
If you like data before you shop, check FoodData Central values for salted butter and keep them in your head as a yardstick. That makes the aisle read quicker and keeps your cart aligned with your plans.