It is possible to provide a low-trans-fatty-acid-content roll-in margarine having an oil and fat content of 40-99 wt% relative to the entirety of the roll-in margarine, the oils and fats having a trans fatty acid content of no more than 5 wt%, wherein when a layered swollen foodstuff is made using a roll-in margarine in which the triglyceride composition of the oils and fats is 2 to 9 wt% of SSS, 10 to 50 wt% of UUU, and 16 wt% or less of SO2, SSU/(SUS+USU) of 1.0 or more, and SSS+S2U of 29 to 43 wt%, and the P/S ratio (by weight) of the fatty acids constituting the oils and fats is 0.6 or more, the roll-in margarine yields good formability during roll-in production, good extensibility during breadmaking, and a buttery mouthfeel with suitable lightness and softness after baking.