The present invention addresses the problem of providing: a roll-in emulsified oil and fat composition which substantially does not contain trans acid, has excellent spreadability and achieves juicy texture in a baked croissant and a croissant pastry using the roll-in emulsified oil and fat composition. A roll-in emulsified oil and fat composition containing a specific amount of SOS (2-oleo and 1,3 distearin) and a large amount of liquid oil exhibits excellent spreadability when preparing a pastry such as a croissant and a very juicy texture after the pastry is baked. With such a combination, the inventors found that, even if the amount of butter fat is small, due to the effect of the large amount of liquid oil, there is an effect of achieving a strong buttery taste, and the problem was solved.
